■^  *^r'''-v'-^-'  ■f'^''-.-1i-'.  ' '.  -. V: ' y.y^^-^^l^ 


JULES   H.  DOMMERGUE, 

PUBLISHER, 
40    LEMBECK  AVENUE, 

JERSEY  CITY,  N.  J. 


648 


THE 


•ART     OF     CANNING 


AND 


PRESERVING 


AS    AN    INDUSTRY- 


BY 


Dr.  jean  PACRETTE 

OF    PARIS 


Formulas     and  receipts  as  actually  used  by  the  author  and 

prominent  packers. 


I  901 


R^ 


COPYRIGHTED 
BY 

Henry  I.   Cain  &  Son 

NEW    YORK 
1900 


The  Art  of  Canning  and  Preserving 

AS    AH    INDUSTRY. 


EARLY  AGE. 

From  as  far  back  as  history  may  reach,  jBlndiiig  ways  and 
means  by  which  to  keep  and  prevent  eatables  from  decaying,  in 
other  words,  to  preserve  them,  has  been  one  of  man's  greatest 
and  constant  thoughts. 

The  various  methods  discovered  by  the  most  progressive 
brains  at  the  dilf  erent  periods  have  been  used  by  the  men  of  the 
respective  ages,  enabling  them  to  save  the  products  of  nature 
from  one  season  to  another  in  order  to  keep  them  from  starving 
during  the  long  hibernal  months. 

Undoubtedly  the  North,  where  the  climate  knows  no  clem- 
ency, has  been  the  birth  of  what  is  now  one  of  the  largest 
industries  of  the  world. 

Drying  grains,  nuts,  fruits,  fishes,  by  hanging  them  in  the 
open  air  during  the  fair  season  may  be  considered  as  the  start, 
the  first  step  made,  every  new  step  coinciding  with,  in  fact,  mark- 
ing an  advance  in  civilization. 

Hunger  having  driven  the  prehistoric  man  out  of  his  hole 
in  the  mountain,  armed  with  stones,  he  went  hunting  in  the  val- 
ley covered  with  snow having  satisfied  his   immediate 

wants,  and  those  of  his  little  ones,  those  dear  little  ones  who  had, 
dying  from  hunger  and  fear,  waited  his  return,  the  man  thought 
of  the  ferocious  bear  he  had  faced  in  the  valley,  of  the  fight  to 
death  he  had  won,  of  the  cold  of  the  water  under  the  ice  where 

he  had  caught  the  fishes What  would  have  become  of  the 

dear  little  ones  had  he  failed  to  overpower  the  big  bear  or  to 
force  his  way  through  the  icy  storm? 

"Avoid  these  dangers  for  thy  beloved  children's  sake"  was 
his  conscience  cry,  appeal  and  order.  Hence  the  necessity  of 
keeping  the  remaining  fish  and  meat  for  future  wants.  The 
famished  wolves  were  howling  at  the  entrance  of  the  hole,  since 
many  days  was  the  sun  hidden  behind  a  heavy  curtain  of  snow, 
the  man  built  a  fire  and  hung  the  meat  to  dry. 

12G512 


Experience  did  teach  him  that  not  only  the  drying  by  the 
heat  of  his  fire  but  the  smoke  saturating  the  meat  made  it  keep 
long,  longer  yet,  and  still  it  was  good  to  eat. 

When  the  sun  will  again  shine  bright  over  the  valley,  when 
the  valley  will  be  green  anew,  the  man  will  hunt  and  fish,  save, 
dry,  smoke  and  preserve. 

The  frost  will  find  him  without  fear  of  the  rigor  of  the  ele- 
ments.   The  little  ones  are  safe. 

The  man  on  the  seashore  made  the  next  step,  he  discovered 
the  precious,  the  immense  help  offered  by  nature  in  the  salt  of 
the  water.  He  made  salt  and  salted  the  fish,  he.  made  more  salt 
and  exchanged  it  with  the  man  of  the  mountain  for  meat  and 
plants  and  by  a  series  of  progress  the  meat  and  vegetables  were 
salted  in  the  big  earthenware  jars. 

The  conditions  of  life  were  then  rendered  easier.  The  sup- 
ply stored,  and  being  assured  not  to  suft'er  from  hunger,  time 
could  be  devoted  to  pick  wild  plants  and  seeds  to  aromate  the 
brine,  to  give  flavor  to  the  food,  to  render  it  palatable.  The 
laurel,  the  mint,  the  onion,  the  garlic  soon  became  necessities. 
Bold  seamen  returning  from  long  and  adventurous  cruises 
brought  the  hot  pepper,  the  nutmeg,  the  cinnamon,  the  tropical 
spices,  they  pleased  the  taste,  from  luxuries  they  became  part 
of  the  brine  where  pieces  of  pork  or  beef  were  salted. 

How  long  a  time,  how  many  hundred  or  thousand  years 
elapsed  between  each  stage  of  progress — we  ignore,  the  memory 
of  man  is  short;  but  here  we  reach  the  modern  times  and  Appert, 
our  great  master,  discovers  and  teaches  the  method  by  which 
eatables  heated,  after  being  air-tightly  enclosed  in  receptacles, 
will  keep  and  not  decay  for  an  unlimited  length  of  time. 

The  principle  of  the  annihilation  by  the  heat  of  the  destruc- 
tive ferments,  its  contradiction  to  the  belief  of  the  time  made  a 
revolution,  canning  factories  quickly  spread  all  over  France 
and  later  were  established  in  other  countries. 

In  the  United  States  the  preserving  industry,  still  young. 
has  taken  an  enormous  growth,  and  each  year  the  number  of 
plants  and  their  output  largely  increases.  Each  season  sees  new 
and  more  powerful  machineries  to  prepare  the  fruits  and  vegeta- 
bles, to  pack  them  in  tins,  to  seal  and  to  process  them.  As  long 
as  the  demand  has  been  larger  than  the  production,  the  only 


ambition  of  the  packer  was  to  manufacture  enough  to  meet  the 
orders;  but  now  that  the  means  of  production  are  we  could  say 
unlimited,  the  competition  is  felt,  the  prices  are  lowered,  the 
packing  industry  alone  remains  a  source  of  profit  to  the  manu- 
facturer who,  by  the  quality  of  his  goods,  establishes  the  reputa- 
tion of  his  brand.  His  goods  are  appreciated,  called  for,  because 
they  have  merits  besides  the  brutal  nourishing  principles  that  all 
food  products  contain. 

Refinement  of  the  taste  gains  all  the  social  classes,  palates 
are  being  more  and  more  educated.  The  future  belongs  to  the 
preserver  who  will  keep  up  to  date,  to  the  canner  who  will  be 
more  anxious  to  improve  the  quality  of  his  products  than  to 
increase  his  output.  The  others  will,  perhaps,  manufacture  much 
larger  quantities,  will  do  the  hard  work,  will  fight  on  prices,  will 
hardly  make  a  living.  Should  one  of  them,  discouraged,  retire 
from  the  field,  no  brain  will  be  missing  in  the  factory,  a  carpenter 
or  a  mason  of  yesterday,  "canner"  to-day,  will  take  his  place,  the 
machine  work  will  go  on  at  the  same  speed,  most  likely  with 
the  same  result. 

The  successful  canner  will  manufacture  preserves  of  vege- 
tables in  the  spring,  preserves  of  fruits  during  summer  and  fall, 
put  up  jams,jellies,  fishes,  meats  and  soups  during  the  winter.  He 
will  be  a  man  thoroughly  knowing  his  line,  the  general  expenses 
of  his  business  will  cover  twelve  months  of  "active"  work.  A 
body  of  practical  and  intelligent  help  will  have  steady  employ- 
ment all  the  year  long  in  his  factory;  the  extra  hands  will  only 
be  called  when  needed  in  the  time  of  rush,  for  the  cherries,  the 
peas,  the  peaches  and  only  the  heavy  work,  w^here  less  care  and 
skill  is  required,  will  be  left  for  them  to  attend  to  under  the  vigi- 
lant control  of  the  able  and  trained  staff. 

Our  ideal  Conserve  manufacturer  will  be  active  and  bright, 
he  will  not  be  the  tool  working  at  hard  labor  for  the  greatest 
benefit  of  some  jobber.  Our  Preserver  will  place  his  goods  on 
the  market  under  his  own  name  and  not  depend  upon  the  others 
who  care  so  little  for  him,  to  sell  his  own  products.  He  will 
devote  all  his  time,  labor,  skill  and  brain  to  his  manufacture.  The 
goods  bearing  his  trade-mark  will  be  relied  upon;  he  will  have  a 
trade  that  is  his  and  he  will  take  a  jealous  care  of  it. 


All  goods  have  to  be  advertised,  our  man  for  this  will  rely 
on  the  quality;  by  it  he  will'  reach  and  summon  the  consumer  to 
his  aid;  to  the  consumer  he  will  devote  all  his  solicitude;  he  is 
the  only  one  who  will  appreciate  his  ettorts,  alone  he  will  create, 
constitute  and  increase  "the  demand." 

Receiving  his  good  money  full  value,  satisfied  of  the  grade 
and  quality  of  your  production,  the  consumer  will  prove  you  his 
thanks  in  the  most  effective  way  by  patronizing  your  brand, 
establishing  your  fauie  on  solid  basis  and  will  still  consider 
himself  your  obliged.  Of  course  you  must  help  this  useful  aux- 
iliary you  must  remind  him  of  your  existence  while  in  the 
grocery  store,  the  originality  and  the  neatness  of  your  packages, 
the  simplicity  and  tastefulness  of  your  labels  will  do  this.  While 
in  the  shop  your  new  friend  must  easily  detect  and  recognize 
your  goods.  The  pretty  window  and  counter  display  of  your 
finest  goods  in  air-tight  sealed  glass  jars  will  undoubtedly  prove 
one  of  the  most  effectual  and  paying  ads.  A  few  hundred  dollars 
and  a  little  pain  will  pay  for  this  and  at  the  end  of  the  year  it 
will  have  done  you  good  and  left  something  behind. 

Years  of  study  under  my  illustrious  and  beloved  master,  the 
late  Dr.  Pasteur,  have  given  me  the  theoretical  knowledge,  years 
of  practical  work  have  enabled  me  to  illustrate  and  explain  in 
this  book  how  to  handle  to  the  best  advantage  the  raw  products 
of  nature.  The  so  much  honored  "art  of  cooking"  has  again  gained 
the  rank  it  merits  and  to-day  the  food  products  are  the  subject 
of  the  constant  solicitude  and  study  of  our  greatest  scientists 
and  law  makers.  With  all  the  sensible  preservers  we  applaud 
to  the  Pure  Food  laws  because  they  protect  the  honest  man 
whether  he  be  producer  or  consumer. 

prese:nt  days. 

The  public  in  the  grocery  store  buys  canned  goods,  relying 
mostly  on  a  promising  label  with  high  color  contrasts;  he  knows 
nothing  of  what  he  will  get  when  opening  the  can.  He  finds 
himself  in  the  presence  of  goods  marketed  under  assumed  names, 
sold  to  the  retailer  by  a  large  dealer  whose  aim  is  to  buy  the 
cheapest  possible  and  do  the  manufacturer,  anxious  to  realize, 
to  the  extent  the  poor  man  can  stand.     This  buying  the  cheap- 


est  is  often  done  to  the  great  detriment  of  the  quality;  the  manu- 
facturer who  has  paid  the  expenses  of  the  squeezing  act  will  try 
to  get  even  to  the  greater  detriment  of  the  already  decreased 
quality — the  retailer  does  not  know  what  he  gets,  he  supposes 
it  to  be  all  right,  his  clerks  represent  it  to  be  such. 

Poor  consumer!  How  could  he  know  what  he  is  going  to 
have  until  he  has  paid  for  and  there  is  nothing  left  for  him  but  to 
acknowledge  that  he  has  been  defrauded  once  more.  The  breach 
of  trust  will  be  so  much  greater  that  the  unscrupulous  canner 
has  used  greater  artifice  and  skill  to  hide  and  conceal,  by  unloyal 
processes,  the  real  nature  of  the  goods.  And  still  the  consumer 
is  not  at  the  end  of  his  troubles,  until  he  finds  the  brand,  the 
reliable  one,  which  in  the  future  will  he  his  sure,  trusted  and 
unbetrayable  guide. 

The  actual  Pure  Food  laws  enforced  in  their  real  spirit  are 
the  greatest  friends  of  the  straight,  honest  preserver;  they  bar 
out  all  the  fakirs  and  defrauders  who  indignantly  abuse  the 
public  and  prevent  the  loyal  goods  to  be  worth  their  value.  To 
allow  these  products  on  the  market  would  be  giving  a  premium 
to  fraud. 

These  are  highly  moral  and  human  laws;  they  protect  the 
public  health,  they  protect  the  mother  and  the  child,  the  rich 
as  well  as  the  poor.    We  sympathize  with  their  promoters. 

STERILIZATION. 
HOW  TO  DETERMINE  THE  PROCESSING  REQUIRED. 

Preserving  is  nothing  more  than  enclosing  edibles  in  air 
tightly  sealed  vessels  and  submit  the  whole  to  the  action  of  heat 
for  a  suflflcient  length  of  time  to  permit  the  heat  to  penetrate 
the  inside  of  the  receptacle  and  the  very  heart  of  the  fruits  or 
eatables  it  contains.  Every  particle  contained  in  the  vessel 
must  be  heated  at  a  temperature  not  less  than  170°  Fahrenheit, 
at  which  temperature  all  the  ferments  adult  (microbes)  are 
killed.  But  should  the  sealed  vessel  be  placed  in  a  bath  of  170o 
Fahrenheit,  it  would  require  days  in  order  that  the  inside  of  the 
jar  should  reach  that  temperature.  * 

Certain  products  are  easily  penetrated  by  heat,  others  more 
difficultly.    After  a  little  experience  the  preserver  is  able  at  a 


glance  to  determine  this  and  will  accordingly  "process,"  this  is  to 
say  leave  the  sealed  vessels  in  boiling  water  or  steam  bath  for  a 
shorter  or  longer  time. 

Should  the  vessel  contain  a  light  liquid,  plain  fruit  juice  per 
example,  a  very  short  processing  would  be  required.  If  the  can 
or  jar  contains  fruits  in  water  the  length  of  the  processing  will 
be  increased  as  it  is  not  only  necessary  that  the  liquid  contained 
in  the  jar  reaches  170°,  but  this  liquid  must  become  heated  to 
such  a  degree  as  to  transmit  to  the  fruit  the  temperature  of  170°. 
It  will  require  some  time  for  the  heat  to  reach  the  inside  of  the 
fruit,  therefore,  the  larger  the  fruits  the  longer  the  processing. 
If  the  fruits  contain  stones,  the  processing  will  again  be  in- 
creased, the  heat  after  penetrating  the  fruit  having  the  inside  of 
the  pit  to  reach,  otherwise  should  the  frements  naturally  con- 
tained in  the  stones  not  be  killed  by  the  heat,  they  would  within 
a  short  time  develop,  invade  the  fruits,  the  liquid  and  the  whole 
contents  of  the  vessel  would  ferment,  spoil  and  decay. 

If  the  liquid  is  heavy,  such  as  sugar  or  glucose  syrup — jams 
jellies,  etc.,  it  will  still  be  more  difficult  for  the  heat  to  penetrate 
it,  the  length  of  the  processing  should  be  increased. 

BLANCHING. 

The  acids  contained  in  the  fruits  are  mostly  citric  and  tar- 
taric ;  after  the  processing  they  remain  in  the  same  state,  such  is 
not  the  case  with  the  vegetables.  The  numerous  and  various 
acids  they  contain  resume  their  chemical  action  after  the  pro- 
cessing is  over  and  this  will  effect  and  change  the  appearance 
and  taste  of  the  vegetables;  this  would  be  bad  enough  in  itself, 
but  these  acids  do  worse,  they  practically  digest  the  mealy  sub- 
stance of  the  plants  creating  a  sort  of  hot  bed  in  many  respects 
similar  to  the  "Culture  Bouillon"  of  the  laboratory. 

I  have  stated  that  at  the  temperature  of  170°  Fahrenheit 
the  ferments  were  destroyed — this  is  correct,  but  besides  these 
actually  living  bacilli,  which  the  heat  has  killed,  the  vegetables 
contain  others  not  developed,  practically  not  alive  yet,  but  ac- 
tually existing.  They  are  eggs,  or  seeds,  or  spores,  and  would  so 
remain  should  it  not  be  for  this  chemical  digestion,  this  hot  bed 
which  practically  hatches  them.  They  develop,  and  soon  the 
whole  contents  of  the  airtight  sealed  vessel  will  be  in  complete 
decomposition. 


BRINE. 

The  situation  is  not  desperate,  not  in  the  least.  What  is  re- 
quired is  to  eliminate  these  acids.  We  will  therefore  "blanch" 
boil  in  water  the  vegetables,  before  canning,  in  order  to  dissolve 
and  eliminate  these  acids;  then  we  will  put  them  in  vessels,  seal 
air  tightly  and  process.  But  small,  very  small,  particles  of  these 
acids  may  still  be  there;  they  will  not  have  any  chance  to  do  mis- 
chief; the  water  of  our  sealed  vessel  is  salted  to  a  suflflcient  de- 
gree to  absolutely  protect  the  mealy  substance  against  the  ac- 
tion of  these  weakened  acids.  (The  brine  for  vegetables  is  one 
quart  of  salt  to  fifty  quarts  of  water.) 

These  terrible  acids  are  now  harmless.  Our  can  or  jar  will 
keep  for  years  and  years. 

HOT  DIPPING. 

Not  only  the  salt,  but  the  sugar,  the  glucose,  etc.,  are  good 
^'Preservers." 

For  this  reason,  if  you  pour  hot  boiling  syrup  over  fruits 
contained  in  vessels,  the  temperature  of  this  boiling  syrup  is  at 
least  212°,  and  therefore  cannot  contain  any  of  these  microbes 
which  are  killed  at  170°.  The  amount  of  heat  contained  in  this 
syrup  will  be  sufficient  to  nearly  kill  all  ferments  contained  in 
the  fruits;  therefore,  if  the  vessels  are  promptly  sealed,  a  very 
short  processing  will  be  sufficient  to  complete  the  destruction  of 
the  micro  organisms. 

If  the  sugar  syrup  has  been  poured  cold  over  the  fruits  and 
the  vessels  afterward  airtightly  sealed  it  will  be  necessary  to 
give  a  very  much  longer  processing,  not  because  the  cold  syrup 
has  not  the  same  effect  as  the  hot  syrup,  but  simply  because  it 
requires  a  long  time  for  the  heat  to  penetrate  a  heavy  liquid  such 
as  sugar  syru*p.  In  fact,  our  aim  is  not  to  cook  the  eatables  in  the 
sealed  receptacles,  but  to  "Preserve"  them.  A  very  long  process- 
ing would  result  in  overcooking  the  goods,  especially  the  parts 
which  are  on  the  sides  of  the  cans  or  jars,  as  all  the  heat  on  its 
way  in  goes  through  and  is  transmitted  by  them.  To  remedy 
this  the  sealed  vessels  are  submitted  to  processing  under  pres- 
sure at  higher  temperature,  say  225-240°  Fahrenheit,  in  a  closed 


10 

retort.  The  temperature  all  around  the  can  or  jar  being  240° 
its  inside  will,  within  a  few  minutes,  reach  170°.  This  is  all  we 
desire;  we  turn  off  the  steam  and  all  is  over;  the  goods  have  only 
been  under  the  influence  of  heat  for  a  very  short  while.  This  is 
especially  desirable  for  the  preserves  of  vegetables. 

COOLING  OFF— CANS  AND  JARS. 

If  the  nature  of  the  goods  is  extremely  delicate  and  liable 
to  suffer  by  the  heat,  cool  off  the  cans  by  turning  on  them  a 
stream  of  cold  water.  This  is  especially  advisable  for  large  cans 
because  the  larger  the  can  the  longer  it  will  take  for  the  heat 
to  reach  the  middle  of  the  receptacle,  therefore  the  longer 
the  processing.  Suppose  you  have  to  process  your  cans  one  hour, 
this  simply  means  that  for  this  size  of  can  filled  with  this  speci- 
fied product  it  will  require  sixty  minutes  for  the  heat  to  reach 
the  very  middle  of  the  can.  In  other  words,  the  very  centre  of 
the  can  will  have  been  heated  at  170°  or  perhaps  a  little  more 
for,  say,  one  minute's  time,  while  the  parts  of  the  goods  in  con- 
tact with  the  sides  of  the  receptacle  will  have  been  maintained 
at  a  temperature  of  nearly  212  or  more  during  sixty  minutes. 

If  these  big  cans  piled  one  over  the  other  would  be  allowed 
to  cool  ofi'  by  themselves,  it  would  require  a  long  time  during 
which  the  products  near  the  sides  would  be  maintained  at  quite 
high  temperature,  thus  cooking  them  further.  I  have  stated  be- 
fore, our  aim  is  to  preserve  in  the  cans,  not  to  cook,  and  much  less 
to  overcook ;  for  this  reason  we  will  drive  a  stream  of  cold  water 
on  the  cans  so  that  the  outer  part  will  cool  quickly.  We  will  not 
leave  the  stream  on  until  the  cans  are  absolutely  cold  because 
we  do  not  desire  to  cool  off  the  middle  of  the  can;  it  has  not  been 
long  under  high  temperature  and  it  will  do  it  no  harm  to  remain 
hot  for  a  while. 

Personally  I  prefer  cooling  off  by  laying  the  cans  on  the  fioor 
one  inch  apart;  it  prevents  the  rusting  of  the  cans,  but  it  requires 
lots  of  room  and  more  handling. 

The  glass  jars  we  cannot  cool  off  with  cold  water  oven  cold 
air;  a  draft  might  cause  some  of  them  to  crack  and  V  »ak.  But 
the  brisk  cooling  off  is  not  a  necessity;  its  object  is  to'secure  an 
even  cooking  of  the  contents  of  the  sealed  vessel,  and  as  for  glass: 


11 

jars  we  are  not  in  such  a  hurry  as  we  are  for  the  cans;  we  will  op- 
erate as  follows  and  obtain  same  results,  if  not  better. 

We  will  give  a  shorter  processing,  but  will  allow  the  jars  to 
cool  off  for,  say,  ten  to  fifteen  minutes  in  the  water  of  the  kettle 
in  which  the  processing  has  been  made. 

During  the  processing  the  heat  was  transmitted  from  the 
exterior  of  the  jar  towards  the  interior,  and  say  it  took  twelve 
minutes'  processing  for  the  heat  to  reach  212°  in  the  inside,  at 
this  time  we  turn  off  the  steam.  At  this  very  moment  the  outer 
part  of  the  jar  has  been  submitted  for  twelve  minutes  at  212°^ 
the  centre  of  the  jar  just  reached  this  temperature  and  the 
whole  contents  of  the  jar  is  actually  at  the  same  temperature 
of  212°. 

The  steam  being  turned  off — the  water  of  the  bath  stops 
boiling  and  its  temperature  gradually  decreases,  it  cools  off  very 
slowly;  the  jar  being  still  in  the  bath  will  also  gra,dually  cool 
off.  If  it  has  taken  twelve  minutes  for  the  heat  to  penetrate  and 
reach  the  centre  of  the  jar,  for  the  same  reason,  being  in  the  same 
water  bath,  it  will  take  twelve  minutes  to  the  cooling  off  to  grad- 
ually reach  the  center  of  the  jar.  Therefore  after  this  time  the 
whole  contents  of  the  jar  will  have  been  submitted  to  the  same 
temperature  and  for  the  same  length  of  time. 

From  this  it  derives  that  fruits  in  liquid  will  require  less 
processing  than  fruits  packed  tight  and  without  liquid;  that  bot- 
tled bouillon  will  require  less  processing  than  soups  with  pieces 
of  meat  in.  That  heavy  soups  will  require  less  processing  than 
meat,  and  pieces  of  meat  less  than  a  chicken  or  rabbit  that  would 
be  canned  whole  with  its  bones. 

AIR  ENCLOSED  IN  CANS  AND  JARS— VACUUM. 

The  air  is  more  easily  penetrated  by  hea^:  than  any  of  the 
therefore,  the  microbes  it  contains  are  the  very  first  to  be  killed, 
liquids  we  are  liable  to  meet  while  in  the  preserving  factory;. 
We  all  agree  on  this.  Then,  creating  a  vacuum  or  exhausting 
the  air  is  and  remains  a  nonsense. 

Everything  can  be  preserved;  nothing  is  hard  to  keep,  but 
each  product  has  to  be  submitted  to  the  action  of  heat  for  the 
time  required  by  the  heat  to  penetrate  it. 


12 

If  you  put  up  goods  which  are  partially  or  totally  spoiled, 
fermented  and  covered  Avith  mold,  they  will  keep;  they  will  be 
preserved  just  as  well  if  the  length  of  time  of  processing  has  al- 
lowed the  heat  to  penetrate  the  whole  contents  of  the  receptacle. 
The  whole  contents  will  be  pasteurized  and  it  will  not  spoil  any 
further.  The  mold  is  nothing  else  but  a  mushroom,  a  vegetable; 
it  will  be  preserved  same  as  any  other  vegetable. 

CANS— SEALING— VENT  HOLE. 

If  your  goods  are  put  up  in  tin  cans,  it  does  not  matter  how 
the  can  is  sealed  as  long  as  it  is  airtight. 

As  far  as  the  keeping  is  concerned,  it  would  make  no  differ- 
ence of  what  kind  of  metal  the  can  is  made,  but  it  has  to  be  made 
of  tinplate  simply  because  other  metals  would  generate  products 
injurious  to  the  human  stomach,  while  the  tin  does  not. 

The  sealing  of  the  cans  with  pure  tin  is  not  practicable,  this 
metal  being  too  fusible,  and  experience  proves  that  two-third 
lead  added  to  one-third  of  tin  is  hardly  attackable  by  the  acids 
of  the  fruits.  Resin  should  always  be  used  when  possible,  the 
chlorhydric  acid  being  liable  to  combine  with  the  lead  of  the 
solder,  producing  poisonous  lead  salts  which,  if  absorbed,  may 
cause  death. 

I  will  leave  to  the  manufacturer  to  judge  if  he  should  use 
cans  with  a  vent  hole,  and  process  in  two  separate  operations. 
It  is  extra  work  generally  done  without  any  especial  advantage, 
therefore  I  will  give  the  length  of  heating  for  the  various  prod- 
ucts for  the  "Processing"  in  one  operation. 

PACKING  IN  GLASS. 

In  reference  to  the  packing  in  glass  jars  this  branch  takes 
each  year  more  and  more  importance,  one  of  the  drawbacks,  in 
fact,  the  reason  which  has  kept  for  years  this  part  of  the  packing 
far  behind  the  ranks  it  merits  and  should  always  have  had,  was 
the  lack  of  a  practical  means  to  obtain  an  airtight  seal  which 
would  allow  to  process  the  glass  packages  same  as  tin  cans. 

The  wrong  idea  that  the  air  had  to  be  driven  out  of  the  jars, 
had  to  be  exhausted,  has  for  years  caused  all  the  efforts  in  this 
line  to  point  in  the  wrong  direction. 


13 

I  feel  here  in  honor  and  duty  bound  to  pay  a  public  tribute 
to  the  officers  of  The  Phoenix  Cap  Company  of  New  York,  to  the 
courtesy  of  which  the  writer  is  greatly  indebted  for  the  good  they 
have  done  to  the  country,  and  it  is  real  pleasure  to  me  to  state 
that  the  years  they  have  spent  in  study  and  experiment  have  re- 
sulted to  the  greatest  benefit  of  the  producer,  the  preserver  and 
the  consumer. 

PRESERVING  OF  FRUITS. 

Fruits  come  first  in  the  preserving  line;  they  are  prepared 
in  different  ways,  but  always  put  up  in  water  or  sugar,  and  it 
only  requires  care  and  cleanliness  to  obtain  first-class  products. 
It  is  a  crime  to  spoil  the  gifts  of  nature.  Handle  them  carefully, 
your  solicitude  will  be  rewarded.  You  will  feel  proud  of  your 
products,  and  the  premium  they  will  command  will  pay  you  well 
for  your  troubles.    It  is  cheaper  to  make  good  than  bad. 

Under  the  heading  of  each  fruit  I  give  the  best  formulas  for 
the  various  kinds;  however,  a  general  formula  can  be  given  by 
which  all  fruits  can  be  treated. 

FRUITS  IN  WATER^PACKING  AND  PROCEESSING. 

Fruits  in  water  are  merely  bottled  or  canned,  covered  with 
fresh  cold  water  which  has  been  boiled  previously  or  with  hot 
water  directly.  The  jars  or  cans  are  airtightly  sealed  and  pro- 
cessed : 

Small  fruits  with  stones,  quarts  10  minutes. 

"         "  "        pints       8 

Large  fruits  with  stones,  quarts  12  minutes. 

"  "         "  "        pints     10       " 

Pitted  fruits,  quarts  8  minutes. 
«  "        pints     6       " 

By  small  fruits  we  understand  cherries,  small  plums,  etc.; 
by  large  fruits  the  peaches,  apricots,  etc.;  by  pitted  fruits  the 
peach  ears,  pears,  etc. 

CRUSHED  FRUITS. 

Crushed  fruits  are  especially  put  up  for  the  soda  fountain: 
trade.    Crush  or  grate  the  fruits,  throw  them  in  a  kettle  of  hot 


14 

l3oiling  syrup  at  28°  Beaume,  boil  three  minutes,  can  or  bottle 
and  process. 

Gallons,  40  minutes  in  boiling  water. 

Half  Gals.,     25        "  "       " 

Quarts,  15        "  "       '• 

Pints,  10        "         "       '' 

FRUIT  PULP. 

Boil  your  fruit  five  minutes  with  about  one  quart  of  water 
for  each  twenty  pounds  of  fruits,  can  and  process. 

Double  gallons,  31  hours  in  boiling  water. 

Gallons,  2i      "       "         "  " 

or, 

Double  gallons,  45  minutes  at  235°  Fahrenheit. 
Gallons,  30        "        "     "  " 

These  fruits  are  used  in  winter  time  to  make  the  jams.  If 
jou  use  double  gallons  they  ought  to  be  made  of  tin  plate  lac- 
quered on  one  side,  which  will  be  on  the  inside  of  the  can.  This 
will  enable  you  to  use  them  time  and  time  again;  the  acids  of 
the  fruit  will  not  corrode  them. 

APPLES  IN  WATER. 

Dip  the  apples  in  boiling  water  for  one  minute,  cool  off  in 
•cold  water,  put  in  cans  or  jars,  cover  with  plain  or  sweetened 
water,  seal  and  process. 

Cans,  (laarts,  8  minutes  in  boiling  water 
"      pints,     6        "  «         "  " 

and  cool  off  with  cold  water. 

Jars,  quarts,  6  minutes  in  boiling  water. 
"     pints,     4         "         "         "  " 

Allow  the  jars  to  remain  in  the  hot  water  for  about  five  min- 
utes to  cool  gradually. 

CHERRIES  IN  WATER. 

Pitted,  sour  cherries  are  the  only  ones  used.  Put  in  bottles  on- 
ly and  cover  with  water,   seal  with  large  corks  and  wire  the  neck, 


15 

then  process  in  oj^en  bath  for  fifteen  minutes.    The  water  has  to 
be  lightly  colored  with  carmine  (carmine  No.  40  preferred). 

CHERRY  PULP. 

Put  the  pitted  cherries  in  the  kettle  with  one  pint  of  water 
for  each  ten  pounds  of  fruit,  stir  and  boil  five  minutes,  can  and 
process. 

Gallons,  2^  hours. 
Double  gallons,  3^  hours. 

GREENGAGE  PULP. 

Pit  the  greengages  and  boil  five  minutes,  stirring  slowly  so 
as  not  to  break  the  fruit;  add  to  this  one  quart  of  water  to  each 
twenty  pounds  of  fruit,  can  and  process. 

Double  gallons,  45  minutes, -235° 
Gallons  30         "         235° 

PEACH    PULP. 

Use  ripe,  full  flavored  fruit  if  possible.  Pit  them  and  boil 
four  minutes,  adding  one  quart  of  water  to  each  twenty-five 
pounds  of  fruit,  can  and  process. 

Double  gallons,  3  hours  in  boiling  water 
Gallons,  2       " 

or 

Double  gallons,  45  minutes  at  225° 
Gallons,  30         "  "    225° 

APRICOT    PULP. 

Ripe,  full  flavored  fruit  only  give  a  good  pulp  which  will 
find  a  ready  market  for  confectioners  use,  and  also  make  high 
grade  jams. 

Cut  the  apricots  in  halves  and  boil  five  minutes  with  water, 
one  quart  for  each  twenty-five  pounds  of  fruit.  Save  the  stones; 
they  will  be  useful  later.    Seal  and  process. 

Double  gallons,  3i  hours  in  boiling  water. 
Gallons,  2         "      "         "  " 

or,  respectively,  45  and  30  minutes  at  235°. 


16 


STRAWBERRY    PULP. 

Boil  in  kettle  two  minutes  with  one  quart  of  water  for  ten 
pounds  of  strawberries,  can  and  process. 

Gallons,  30  minutes  in  boiling  water 

Double  gallons      45         "  "         " 

RASPBERRY    PULP. 

I*repare  same  as  strawberries. 


GOOSEBERRIES    IN    WATER. 

Use  green  gooseberries,  bottle,  cover  with  water, 
seal  airtightly  and  process. 

Quarts,   12  minutes 
Pints,        7         " 

WHOLE    PINEAPPLES    IN    WATER. 

Peel  with  machine,  put  in  can  or  jar,  seal  and 
process.    Same  time  for  both  cans  and  jars. 
2  hours  in  boiling  water 
or 
45  minutes  at  225° 


Fig.  1. 

English 
Gooseberry  Jar 


RHUBARB    IN    WATER    (English  style). 

Cut  in  pieces  from  1  to  li  inch  long.  Bottle  raw  with  plain 
water  and  process  15  minutes. 

At  the  beginning  of  the  season  when  the  rhubarb  is  young 
and  tender,  ten  minutes  is  sufficient. 

FRUITS  IN  LIGHT  SYRUP— PACKING  AND  PROCESSING. 

For  this  the  fruit  has  to  be  blanched — this  is  to  say,  boiled 
in  water  until  softened — then  briskly  thrown  in  cold  running 
water  to  cool  them  as  quickly  as  possible;  this  will  make  them 
hard  again;  can  or  bottle,  coyer  with  syrup  at  18°  Beaume  and 
process. 

Quarts,  15  minutes  in  boiling  water. 

Pints,       9        "         "        "  " 


17 

Increase  two  minutes  for  large  fruits  such  as  pears,  and 
reduce  two  minutes  for  small  fruits  such  as  cherries,  etc. 

If  your  fruits  are  soft,  such  as  pears,  cool  them  in  cold  water 
after  the  blanching,  adding  to  this  watef  one  ounce  of  alum  for 
each  three  gallons. 

If  you  handle  apples  or  bananas,  in  fact,  all  fruits  which 
you  desire  to  remain  perfectly  white,  do  not  leave  them  in  con- 
tact with  air  when  they  are  peeled,  but  throw  them  in  water 
containing  one  ounce  of  sulphite  of  soda  to  each  six  gallons  of 
water.  The  sulphite  is  a  powerful  whitener  as  well  as  an  anti- 
septic. Fruits  in  this  water  will  not  ferment;  added  in  small 
quantity  to  the  water  when  blanching,  it  will  whiten  the  fruit. 

PRICKING    OF    THE    FRUITS. 

Such  fruits  as  cherries  and  greengauges  do  not  require 
blanching;  they  are  put  up  directly  in  the  cans  or  jars,  sealed 
and  processed;  in  this  case  they  should  be  dipped  with  syrup 
at  28  to  30°  Beaume. 

These  fruits  absorbing  syrup  during 
the  processing  will  slightly  swell,  thus^ 
causing  the  skin  to  burst,  spoiling  their 
appearance  and  clouding  the  syrup.  This 
is  easily  avoided  by  pricking  the  cherries 
or  plums  with  copper  needles  (steel 
needles  would  produce  black  spots). 
For  this  stick  a  dozen  needles  or  pins 
through  a  cork  about  li  inches  in  diam- 
eter and  i  inch  thick,  push  them  through 
to  the  heads,  cover  them  with  another 
piece  of  cork,  and  it  will  be  very  convenient  to  handle. 


FRUITS    IN    HEAVY    SYRUP. 

Fruits  in  heavy  syrup  are  prepared  same  as  the  "candied 
fruits" ;  after  they  have  been  for  three  days  in  the  syrup,  which, 
by  the  previous  boiling,  has  reached  28°  Beaume,  they  are  bot- 
tled, dipped  with  29°  syrup  and  processed  as  the  fruits  in  light 
syrup.  The  processing  should  be  twice  as  long  if  the  syrup  is 
put  in.  cold. 


18 

WIESBADEN    FRUITS. 

Wiesbaden  fruits  are  practically  fruits  which  have  been 
thoroughly  candied.  They  are  bottled  and  covered  with  32° 
syrup  hot,  perfectly  clear  and  processed  at  212°  Fahrenheit. 

Quarts,  12  minutes. 
Pints        8         " 
The  dipping   syrup   is  to   be  two-thirds   sugar,   one-third 
glucose. 

APPLES    IN    SYRUP. 

Select  fruit  which  is  not  over  ripe.  Peel,  core  and  throw 
them  in  cold  water  containing  one  ounce  of  sulphite  of  soda  to 
each  four  gallons.  This  will  prevent  them  from  turning  brown. 
One  ounce  of  alum  in  five  gallons  of  water  will  give  about  the 
same  result.  Put  them  in  cans  or  bottles  and  cover  with  a  warm 
syrup  at  18°  Beaume,  to  which  add  one  ounce  of  lemon-peel 
alcoholic  infusion  to  each  five  gallons  of  syrup;  then  process. 
Quart  cans,  18  minutes  in  boiling  water 
Pint         "       10         "  "        "  " 

Quart  jars,    12         "  "        "  " 

Pint       "         8         "  "        "  " 

PEARS  IN  SYRUP. 

Select  pears  which  have  not  reached  their  maturity.  Peel 
the  fruit  and  throw  them  in  a  bucket  of  cold  water  containing 
one  ounce  of  sulphite  of  soda  to  each  seven  gallons  of  water. 
Blanch  them  in  the  same  water — this  is  to  say,  place  the  fruit 
in  the  basket  of  the  kettle — cover  with  the  sulphite  water  and 
slowly  bring  to  boil.  (See  blanching  kettle.)  As  soon  as  they 
have  become  softened  remove  the  basket  from  the  kettle  and 
dip  it  with  its  contents  in  a  cold  water  tank,  allowing  a  stream 
of  cold  water  to  run  into  it  for  five  minutes.  Put  them  in  cans 
or  jars,  cover  with  cold  syrup  of  proper  strength  for  the  market 
for  which  the  goods  are  prepared,  add  to  the  syrup  a  few  grains 
of  vanilla  to  flavor  it;  then  process. 

Quart  cans,  16  minutes  in  boiling  water. 
Pint        "       12         "  "         "  " 

Quart  jars,    13        "         "        "  " 

Pint       "       10         "         "         "  " 


19 

Allow  the  jars  to  remain  in  the  processing  tank  for  ten  min- 
utes to  cool  off  gradually.  If  the  pears  are  not  perfectly  white 
after  the  blanching  and  cooling  in  the  cold  water  bath,  it  is 
necessary  to  bleach  the  fruit  in  sulphur  fumes  for  six  hours 
before  blanching.  When  canning  or  bottling  it  is  advisable  to 
peel  the  stems  of  the  pears  so  as  to  make  them  perfectly  white; 
it  greatly  adds  to  their  appearance. 

If  they  are  fine,  soft  pears,  cut  them  lengthwise  and  core 
them.  Blanch  in  very  light  syrup  instead  of  water,  put  in  jars 
and  process. 

Quart  cans,  12  minutes  in  boiling  water, 
Pint         "         8         "  "         "  " 

Quart  jars,    10         "  "         "  " 

Pint       "  6         "  "         "  " 

Allow  the  jars  to  remain  in  the  processing  tank  for  ten  min- 
utes to  cool  off  gradually. 

PINK  FANCY  PEARS. 

The  pears  may  be  colored  pink  (but  demand  for  same  is 
limited)  by  preparing  as  follows: 

"After  the  pears  have  been  blanched  and  cooled  in  water, 
place  them  in  earthenware  jars  and  pour  over  same  a  hot  syrup 
at  25°  Beaume,  with 

Carmine  for  clear  pink. 
Cudbear  for  wine  red  coloring. 

Add  1-8  ounce  of  alum  p^r  gallon  of  syrup  to  fix  the  color. 
Aniline  colors  also  give  very  good  results,  covering  the  fruit 
evenly." 

COOKING  PEARS. 

Should  the  pears  be  of  the  cooking  variety,  after  peeling, 
stick  several  times  a  long,  large  copper  needle  through  the  core 
from  the  eye  to  the  stem;  then  blanch  them  thoroughly. 

QUINCES  IN  SYRUP. 

Peel,  slice  and  core  the  quinces.  Put  them  in  cold  w^ater 
and  heat  slowly  until  it  reaches  boiling  point  (but  do  not  boil). 


2U 

pick  the  slices  with  the  skimmer  and  throw  them  in  a  bucket 
of  cold  water  containing  one  ounce  of  sulphite  of  soda  for  each 
six  gallons.  Put  in  cans  or  jars,  cover  with  syrup  of  the 
required  strength  for  the  market  for  which  they  are  prepared; 
then  process. 

Quart  cans,  20  minutes  in  boiling  water. 
Pint        "      15        "         "        "  " 

Quart  jars,    15         "  "         "  " 

Pint       "        12         "  "         "  " 

Use  apple  quinces  if  a  light  color  is  desired,   and  pear 
quinces  if  a  darker  color. 


CHERRIES  IN  SYRUP. 

The  common  way  is  to  fill  the  cans  with  the  fruit,  cover 
with  sweetened  water,  seal  airtightly  and  process. 

Quart  cans,  12  minutes. 
Pint         "         8         " 
Quart  jars,      6        " 
Pint        "         4         " 

For  first-class  goods  the  cherries  must  not  be  ripe  and  be 
pink  instead  of  red.  To  prevent  the  skin  from  bursting  while 
cooking,  prick  the  fruit  with  copper  needles,  soak  the  cherries 
in  cold  light  alum  water  for  15  minutes,  then  blanch  and  cool 
off  in  cold  running  water. 

If  they  are  red  cherries  it  is  advisable  to  put  them  in  cans 
that  are  lacquered  on  the  inside.  The  cans  are  dipped  with 
light  syrup,  slightly  colored  red  with  carmine  for  the  red  cher- 
ries.   Seal  and  process. 

Quarts,  10  minutes. 
Pints,       6         " 

If  the  cherries  are  put  up  in  glass  jars,  process 

Quarts,  4  minutes. 
Pints,     3        " 


21 


Fig.  3 


"WIESBADEN  CHERRY  COMPOTE." 
Take  cherries,  white  or  red,  which  have  been 
candied,  fill  the  jars  and  pour  over  hot  fresh, 
clear  syrup,  2-3  sugar  and  1-3  glucose,  at  32° 
Beaume,  seal  while  hot  with  Phoenix  cap  lined 
with  composition  washer  and  parchment  paper 
disc.  The  regular  Wiesbaden  shape  jars  should 
be  used.     Fig.  3. 

"CHERRIES  IN  MARASCHINO." 

Drain  the  syrup  of  nice,  pink  colored,  can- 
died cherries,  boil  part  of  it,  reducing  its  strength 
to  12^  Beaume  by  addition  of  water,  pour  hot 
over  the  cherries  and  drain  immediately.  Bot- 
tle your  cherries  and  cover  with  liquor  prepared  as  follows : 
Drained,  filtered  syrup,  20  parts. 
Water,  30       " 

Maraschino  extract,  1       " 

The  strength  in  sugar  may  be  increased.     The  jars  are  to 
be  airtightly  sealed  and  processed. 

Quarts,  15  minutes  in  boiling  water. 
Pints,     10         "  "         "  " 

"MARASCHINO  EXTRACT." 
This  formula  produces  the  finest  and  softest  flavor  and  costs 
about  15c.  per  quart. 

Mix  and  crush  together: 

Cherries,  85  pounds  (black  wild  cherries  if 

possible); 
Raspberries,  18  pounds; 
Dried  cherry  leaves,  6i  pounds; 
Peach  stone  almonds,  1  pound; 
Powdered  iris  root,  4i  pounds; 
Hot  water,  21  gallons. 
Distill  to  obtain  10^  gallons  of  extract. 

GREENGAGES  IN  SYRUP. 

Use  unripe  fruit;  prick  them  with  the 

copper  needles;  do  not  remove  the  stone  or 

i^G.  i  pits,and  throw  them  in  cold  water  contain- 


22 

ing  one  ounce  alum  to  each  three  gallons  of  water.  Leave  them 
for  about  one  hour;  then  put  them  in  the  kettle  with  fresh,  cold 
and  curls  under  the  influence  of  heat.  To  prevent  the  flesh  from 
water;  heat  slowly,  as  this  fruit  is  very  delicate.  The  skin  breaks 
losing  its  bright  green  color  add  a  few  grains  of  "Emerald  green" 
aniline  color  to  the  water  of  the  kettle.  Do  not  let  this  water 
boil,  but  as  the  fruits  come  to  the  surface  pick  them  up  with  a 
skimmer  and  place  them  in  cold  water  to  which  has  been  added 
noeounce  of  alum  to  each  five  gallons  of  water.  Leave  15 
minutes,  then  rinse  by  letting  cold  water  run  into  the  tank  or 
bucket  containing  the  greengages.  Put  in  cans  or  jars,  fill  with 
syrup  of  required  strength  and  process. 

Quart  cans,  10  minutes  in  boiling  water. 
Pint         "         7         "  "         "  " 

Quart  jars,      7         "  "         "  " 

Pint        "  5         "  "         "  " 

Allow  jars  to  remain  10  minutes  in  processing  tank  to  cool 
off  gradually.  Syrup  marking  26°  Beaume  when  boiling  is  best, 
as  its  strength  helps  the  fruit  to  remain  whole. 

All  other  plums  are  treated  the  same  way,  omitting  the 
green  coloring  if  they  are  of  the  red  or  yellow  variety. 

PEACHES  IN  SYRUP. 

Use  only  firm,  white  peaches,  if  high  grade  goods 
are  desired  (the  green  ones  may  be  used  for  pulp). 
Peel  the  peaches,  cut  in  two  and  throw  them 
in  cold  water  containing  exactly  one  ounce  of 
alum  and  i  ounce  sulphite  of  soda  for  each  seven 
gallons  of  water.  Leave  until  cooled  off,  drain,  put 
in  cans  or  jars  and  dip  with  hot  syrup;  then  process. 

_^  Quart  cans,  10  minutes  in  boiling  water, 
"pint         "         8  "         "  " 

Cool  off  the  cans  with  cold  water. 

(^uart  jars,  5  minutes  in  boiling  water. 

Jar  for  Apricot  Pini-  <<         Q  "  '^  "  " 

EarH.  J-  lut  O 

AUow  the  jars  to  remain  five  minutes  in  the  bath  to  cool 
off  gradually.  Whole  peaches  are  treated  same  way,  but  process 
five  minutes  longer. 


23 


APKICOTS  IN  SYRUP. 

Use  almost  but  not  ripe  fruit,  a  little  green  yet  being  prefer- 
able. Too  ripe  fruit  would  break  and  not  retain  their  shape. 
Peel,  cut  in  two  and  leave  in  cold  water  until  ready  to  put  them 
in  cans  or  jars.  If  ripe  apricots  are  used  do  not  peel  them,  as 
they  would  fall  to  pieces  during  processing.  Put  the  fruit  in  the 
cans  or  jars  and  dip  with  hot  syrup  of  required  strength.  A  hot 
syrup  prepared  at  24°  Beaume  will  have  the  best  strength  to 
help  the  fruit  to  remain  whole.  A  few  peeled  pits  in  each  jar 
will  greatly  add  to  the  flavor  and  appearance.  The  heavier  the 
syrup  the  longer  the  processing.  The  proper  time  for  the  above 
will  be: 

Quart  cans,  10  minutes  in  boiling  water. 

Pint        "         8         "  "         "  " 

J.  Quart  jars,      6         "  "         "  " 

Pint        "         3         "  "         "  " 


WHOLE  APRICOTS  IN  SYRUP. 

Whole  apricots  make  a  fine  preserve,  the 
stones  and  pits  giving  a  superior  flavor. 

Prick  with  copper  needles  and  throw  in  cold 
water  containing  one  ounce  alum  for  each  ten 
gallons.  Leave  two  hours,  drain  and  put  in  cans 
or  jars.  XTse  same  syrup  and  process  as  for  apri- 
cot ears.  Should  the  apricots  be  too  green,  it  is 
advisable  to  slightly  color  the  syrup  with  "orange" 
color,  sold  by  all  confectioners'  supply  dealers. 
The  addition  of  one  ounce  of  sulphite  of  soda  to 
each  six  gallons  of  syrup  prevents  fermentation 
and  helps  to  preserve  the  fruit. 


STRAWBERRIES  IN  SYRUP. 

(Wiesbaden  Strawberries.) 

This  fruit  put  up  in  syrup  does  not  remain  whole  unless  it 
is  candied;  it  is  then  known  as  Wiesbaden  strawberries. 


24 

The  common  grade  is  prepared  as  follows:  Fill  the  cans  with 
strawberries,  pour  over  a  cold  syrup  at  28  Beaume  and  process. 

Quart  cans,  7  minutes  in  boiling  water. 

Pint         "       5         "  "  "             " 

Quart  jars,    3         "  "  "             " 

Pint       "        2         "  "  "  " 

Leave  the  jars  about  five  minutes  in  the  processing  tank  so 
as  to  cool  gradually. 

A  higher  grade  may  be  made  as  follows: 

Fill  the  jars  with  the  strawberries,  pour  over  cold  syrup  at 
30°  Beaume  and  leave  over  night,  drain  the  syrup  and  refill  the 
jars  with  cold  syrup  at  26°  Beaume,  then  process  as  stated  be- 
fore. 

The  jars  should  be  laid  flat  for  20  days  in  a  dark  place  before 
shipment;  this  will  allow  the  fruits  time  to  absorb  sugar  and 
become  of  the  same  density  as  the  syrup;  otherwise  the  berries 
will  accumulate  at  the  top  of  the  jar. 

For  the  high  grades  take  strawberries  partially  or  totally 
candied.  If  partially  candied  put  in  jars,  cover  with  cold  syrup 
at  25°;  process  same  as  above.  If  strawberries  are  fully  candied 
heat  the  stone  jar  containing  them,  drain  the  syrup,  boil  it,  re- 
ducing its  strength  to  25°  by  addition  of  water,  and  pour  over 
the  fruit  to  wash  them.  Leave  one  hour,  drain,  and  bottle  the 
berries.  Fill  the  jars  with  hot,  bright  syrup  containing  1-3 
glucose  at  30  to  31°  Beaume.  Seal  the  jars  while  hot.  Same 
as  for  Wiesbaden  cherries. 

RASPBERRIES  IN  SYRUP.  » 

Raspberries  are  treated  in  the  same  manner  as  the  straw- 
berries, and  the  same  processing  is  required. 

RED  CURRANTS  IN  SYRUP. 

Use  a  nickel,  silver  or  celluloid  comb  to  separate  the  cur- 
rants from  the  bunch.  Pack  the  currants  tightly  into  the  jars 
and  pour  over  them  a  hot  syrup  marking  20°  Beaume.  Seal  and 
process  two  minutes  in  boiling  water. 


'25 


"BAR-LE-DUC"  JELLY. 

The  Bar-le-l)uc  jelly  is  the  finest  jam  that  is  in  existence, 
and  is  made  in  the  city  of  Bar-le-duc  in  the  east  of  France,  which 
up  to  date  has  had  the  monopoly  of  its  preparation. 

Take  each  currant  in  your  hand  and  with  a  rye  straw  pick 
the  pits  through  the  hole  left  by  the  stem.  When  you  have 
a  stone  jar  2-3  full  pour  over  warm  syrup  marking  26°  Beaume. 
Leave  it  stand  two  days,  pour  in  kettle  and  bring  slowly  to  boil- 
ing. Put  it  back  in  the  stone  jar.  Repeat  the  operation  four 
times.  At  the  last  operation  the  strength  of  the  syrup  has  been 
considerably  increased  by  the  subsequent  reheating.  Should 
it  be  too  light  a  little  sugar  may  be  added.  Put  in  glass  jars 
while  hot,  leave  uncovered  for  ten  days  on  a  table,  and  the 
surface  of  the  jelly  will  thicken  and  turn  harder. 

The  white  currants  are  treated  in  the  same  way,  but  the 
jelly  is  slightly  colored  j-ellow  pink.  To  make  it  very  white  and 
clear  add  to  the  first  syrup  one  ounce  sulphite  of  soda  to  each 
five  gallons  of  syrup.  Do  not  process  the  jars,  as  the  jelly  would 
turn  dark,  and  this  is  to  be  avoided. 

BLACKBERRIES  IN  SYRUP. 

Fill  the  jars  with  blackberries,  cover  with  26°  syrup,  seal 
and  process. 

Quarts,  12  minutes  in  boiling  water. 
Pints,       7         "  "         "  " 

GOOSEBERRIES  IN  SYRUP. 

Take  green  gooseberries,  put  them  in  jars,  cover  with  syrup 
at  26°  Beaume,  seal  and  process. 

Quarts,  12  minutes. 
Pints,       7         " 

PINEAPPLES  IN  SYRUP. 

Peel  and  slice  the  fruit,  bleach  over  night  in  the  sulphur 
-closet;  if  a  light  lemon  color  is  desired,  wash  in  cold  water, 
then  transfer  in  a  kettle  of  boiling  water  for  two  minutes,  then 
drain  and  can  or  bottle. 


26 

Dip  with  syrup  at  16°  Beaume,  made  with  the  water  in 
which  the  pineapples  were  blanched,  if  you  desire  the  full  flavor. 
Seal  and  process. 

Quart  cans,  15  minutes  in  boiling  water. 

Pint         "       10 

Quart  jars,    10         "  "         " 

Pint        "         6         "  "         "  " 

A  simple  process  is  to  can  or  bottle  the  sliced  fruit  without 
blanching,  cover  with  syrup  at  18°  Beaume,  seal  and  process. 

Quart  cans,  30  minutes  in  boiling  water. 
Pint         "       20         "  "         "  " 

Quart  jars,    25         "  "         "  " 

Pint         "'       8         "  "         ''  " 

BANANAS  IN  SYRUP. 

All  the  syrup  used  for  this  fruit  should  be  at  least  2-3 
glucose. 

Take  green  bananas,  peel  them  with  the  fingers  (do  not 
use  any  steel  knife),  throw  them  in  water  containing  one  ounce 
sulphite  of  soda  to  each  three  gallons  of  water.  After  one  hour 
can  or  bottle  and  coA-er  with  hot  S3'^rup  at  28°,  flavoring  same 
according  to  taste  with  vanilla  infusion  about  1  to  200  parts^ 
or  orange,  lemon  or  mandarin  peel  alcoholic  infusion.  Also  add 
to  the  syrup  a  small  quantity  of  citric  acid.    Seal  and  process, 

(Juart  cans,  8  minutes  in  boiling  water. 
Pint         "       5         "           "         "  " 

Quart  jars,    2         "  "         "  " 

Pint         "       1         "  "         "  " 

Cool  the  cans  with  cold  water. 

Leave  the  jars  in  the  hot  water  to  cool  off  gradually. 

FIGS  IN  SYKUP. 

Take  small,  unripe  figs,  prick  them  all  over  with  the  copper 
needles  and  also  from  the  stem  to  top  through  the  heart  with 
a  larger  needle.  Blanch  them  in  boiling  water  with  very  little 
alum,  cool  off  in  cold,  running  water,  put  in  stone  jars  and  cover 


27 

with  Lot  syrup  at  24°  Beaume.  After  twelve  hours  drain  and 
reboil  at  24°,  then  cover  again.  Give  one  more  operation  with 
25'  syrup,  and  two  with  syrup  at  26°.  Can  or  bottle,  cover  with 
hot  syrup  at  26°  Beaume,  seal  and  process. 

Quart  cans,  10  minutes  in  boiling  water. 
Pint         "         6         "  "         "  " 

Quart  jars,      6         "  "         "  '' 

Pint         "         5         "  "         "  " 

The  cans  should  be  cooled  off  with  cold  water.  Allow  the 
jars  to  remain  a  few  minutes  in  the  hot  water  to  cool  off  gradu- 
ally. 

This  is  the  general  way  of  preparing  the  figs;  however,  we 
must  add  that  the  appearance  of  the  figs  has  a  great  deal  to' 
do  with  their  sale,  and  on  their  color  depends  their  appearance. 
Therefore,  should  the  nature  of  the  figs  you  employ  not  have 
a  nice  green  color  after  the  last  operation,  it  is  easy  to  remedy. 
Should  they  have  a  faded  yellow  color,  drain  the  syrup,  reboil 
it,  color  it  lightly  with  "Emerald"  green,  then  pour  over  the 
figs.  Three  days  after,  the  figs  will  be  of  desired  color.  When 
treating  figs  of  the  same  nature  again,  you  may  color  them  green 
right  at  the  start  by  giving  them  a  second  but  short  boiling  in 
water  in  which  you  add  the  color  and  cool  in  clear,  running 
water. 

If  the  contrary  has  happened — this  is  to  say,  if  the  figs  after 
the  five  syrup  baths  are  of  a  black  green — then  operate  as  fol- 
lows: 

After  the  figs  have  been  pricked  with  the  needles  as  de- 
scribed, place  them  in  the  sulphur  closet  over  night,  blanch  in 
water  to  which  has  been  added  one  ounce  sulphite  of  soda  to 
each  four  gallons  of  water,  then  cool  in  cold,  running  water. 
Put  in  syrup  as  aforesaid. 

Some  manufacturers  color  the  syrup  used  to  fill  the  jars 
or  cans  with  "orange"  aniline  color.  If  instead  of  "green  figs,'^ 
"gold  figs"  are  desired,  place  them  in  cold  water  after  removing 
from  the  sulphur  closet  for  one  hour.  Then  return  them  to  the 
sulphur  closet  for  12  hours  more  and  continue  the  operation  as 
described.  The  figs  obtained  will  be  a  clear  gold  yellow  and 
very  attractive;  but  the  two  operations  in  the  sulphur  closet  are 
necessary  to  remove  all  the  green. 


28 


If  you  use  fruit  with  very  heavy  skin,  it  is  necessary  to  peel 
them,  and  as  all  the  color  is  in  the  skin,  it  is  necessary  to  color 
them  either  green  or  gold.  Do  not  blanch  these  in  water,  but 
put  direct  in  sulphur. 

MELONS  IN  SYRUP. 

Select  unripe  melons  with  prominent  ribs,  as  it  improves 
their  appearance,  peel  them,  making  peel  not  over  1-32  inch 
in  thickness,  slice  the  melons,  following  the  ribs,  putting  aside 
all  the  seeds,  and  lay  the  slices  in  salt  water  (10  to  12  per  cent, 
salt)  for  one  week.  During  this  time  the  melon  will  give  out  a 
great  part  of  the  water  it  contains,  and  the  sugar  will  penetrate 
it  easier.  But  as  the  operation  softens  the  tissue  of  the  fruit,  it 
is  necessary  to  blanch  them  in  alum  water,  bringing  them  slowly 
to  boil;  cool  with  plenty  of  cold  water. 

Lay  them  in  stone  jars  in  such  manner  that  they  will  all  be 
in  contact  with  the  syrup.  Pour  syrup  at  20°  Beaume  over  the 
fruit,  being  careful  not  to  have  it  too  hot,  repeating  the  opera- 
tion twice  the  first  day.  To  the  first  syrup  add  one  ounce  of 
sulphite  of  soda  for  each  four  gallons  of  syrup.  After  this  drain 
every  two  days,  raising  the  syrup  one  degree  each  time  until 
26°  is  reached.  Pour  the  syrup  warm,  never  boiling  hot.  Can 
or  bottle,  cover  with  hot  syrup  at  25°  Beaume,  seal  and  process. 
Quart  cans,  12  minutes  in  boiling  water. 
Pint        "         8         "  "         "  " 

Quart  jars,    10        "         "        "  « 

Pint         "         6         "  "         "  « 


RHUBARB  IN  SYRUP. 

Cut  in  pieces  from  1^  to  2  inches  long.  Put  the 
raw  rhubarb  in  the  jars  and  cover  with  hot  syrup  at 
25°  Beaume. 

Seal  and  process  15  minutes. 

CHESTNUTS. 

Take  candied  chestnuts  and  place  them  in  cans 
or  jars,  and  add  to  each  a  small  vanilla  bean  (of 
those  used  to  flavor  the  syrup  when  candying)  and 
cover  with  30°  Beaume  syrup.    Seal  and  process. 


Jar  for  chcHt- 
nnU<.  Plums, 
Berries,  etc. 


29 

Quart  cans,  10  minutes  in  boiling  water. 
Pint         "         6         "  "         "  " 

Quart  jars,      7         "  "         "  " 

Pint         "         5         "  "         "  " 

GREEN  ALMONDS. 

Take  large  unripe  almonds,  but  soft  enough  to  per- 
mit piercing  through  with  a  needle.  Throw  them  in  a 
very  strong  potash  bath,  strong  enough  to  dissolve  the  outer 
wooly  skin  in  30  minutes.  Stir  at  intervals  to  bring  all  the 
almonds  and  all  their  surface  in  contact  with  the  potash. 
Rinse  in  cold  running  water  for  15  minutes,  after  which  time 
boil  them  in  water  containing  one  ounce  sulphite  of  soda  to  each 
four  gallons  of  water  until  softened.  Rinse  in  cold,  running 
water,  pour  back  in  the  kettle  and  bring  to  boil  in  water  lightly 
colored  with  "emerald  green"  (aniline  color).  Place  the  almonds 
in  the  stone  jars,  cover  with  boiling  syrup  at  18°.  Leave  it  stand 
for  24  hours,  then  drain  the  syrup,  reboil  at  20°  and  pour  back 
into  the  jars.  Continue  this  operation  every  two  days,  increasing 
the  strength  each  time  until  24°  is  reached.  Leave  three  days, 
then  put  in  cans  or  jars,  covering  with  25°  syrup,  seal  and 
process. 

Quart  cans,  10  minutes  in  boiling  water. 
Pint         "         6         "  "         "  " 

Quart  jars,      5         "  "         "  " 

Pint         "         3         "  "         "  " 

NUTS  IN  SYRUP. 

Take  unripe  nuts.  The  outside  shell  must  be  soft  so  that 
a  needle  may  pierce  it  easily.  Peel  them  with  a  knife  making 
heavy  flat  peels,  throw  them  in  cold  Avater  containing  one  ounce 
sulphite  of  soda  to  each  three  gallons  of  water.  The  water 
will  turn  perfectly  black.  Change  the  water  several  times, 
using  the  same  quality  of  sulphite  of  soda.  When  the  water 
has  become  considerably  clearer,  place  the  nuts  in  a  kettle,  add 
water  containing  one  ounce  sulphite  of  soda  to  each  four  gallons 
of  water,  and  boil.  After  five  minutes,  drain  the  water  off  and 
cover  with  fresh  water  containing  same  quantity  of  sulphite- 


30 

Oontinue  this  operation  until  you  liave  perfectly  white  nuts. 
If  they  are  still  too  dark  and  have  been  softened  by  the  sub- 
sequent blanching,  it  would  injure  the  nuts  to  boil  them  further. 
Finish  the  blanching  by  leaving  the  nuts  in  a  very  strong  cold 
solution  of  sulphite,  say  one  ounce  for  each  gallon.  When  white 
rinse  several  times  in  clear  water,  place  in  stone  jars  and  pour 
over  hot  syrup  of  18°  Beaume  to  which  has  been  added  one  ounce 
sulphite  to  each  six  gallons  of  syrup.  Leave  stand  for  24  hours, 
then  drain,  reboil  the  syrup  at  20°  and  pour  over  the  nuts.  Con- 
tinue this  operation  every  two  days,  increasing  the  strength  of 
the  syrup  1°  each  time  until  25°  is  reached.  Can  or  bottle  and 
cover  with  hot  sugar  syrup  at  20°.    Seal  and  process. 

Quart  cans,  9  minutes  in  boiling  water. 

Pint        "       5         "  "         "  " 

Quart  jars,    4         "  " 

Pint         "       2         "  "         "  " 

MEDLARS  IN  SYRUP. 

This  fruit  is  used  but  little  in  the  United  States  and  is 
known  as  German  Medlar.  It  has  very  little  flavor  and  is  used 
as  a  change  when  tired  of  other  fruits. 

Pierce  the  medlars  several  times  with  a  copper  needle  from 
stem  to  bottom  and  throw  in  water  containing  one  ounce  alum 
to  four  gallons  water.  Leave  one  hour,  then  rinse  and  blanch 
in  water  containing  one  ounce  sulphite  of  soda  to  each  five 
gallons  of  water.  Boil  slowly  until  softened,  refresh  in  cold, 
running  water,  allow  to  dry  for  one  hour  and  put  in  stone  jars. 
Cover  with  hot,  boiling  syrup  at  20°  Beaume,  leave  stand  over 
night,  drain,  reboil  the  sjTup  at  25°,  and  pour  again  over  fruit. 
Twenty-four  hours  later  drain,  put  in  cans  or  bottles  and  dip 
with  boiling  syrup  at  22°.    Seal  and  process. 

Quart  cans,  10  minutes  in  boiling  water. 

Pint        "         6         "         "         "  " 

Quart  jars,      5         "         "         "  " 

Pint        "        3         "         "        "  " 

It  is  advisable  to  improve  the  appearance  of  the  fruit  by 
coloring  the  last  25°  syrup  with  "orange"  aniline  color. 


31 


LIMES  IN  SYRUP. 

Green  or  yellow  limes  are  imported  in  the  United  States 
in  salt  water  brine  (10  to  12  per  cent.  salt). 

Wash  them  in  cold,  running  water  for  two  hours  and 
blanch  them  thoroughly;  as  their  skin  is  hard,  boiling  will 
not  damage  the  fruits.  Drain  and  reboil  for  a  few  minutes  in 
water  to  which  add  the  coloring,  green  if  you  prepare  unripe 
fruit,  light  j^ellow,  orange  or  red  if  you  handle  ripe  fruits,  which 
are  nearly  white.    Cool  in  cold  water. 

Put  the  fruit  in  stone  jars,  cover  with  hot  syrup  at  18° 
Beaume,  drain  every  day,  reboiling  the  syrup  and  increasing  its 
strength  one  degree  each  time  until  24°  is  reached,  then  drain 
only  every  two  days  until  26°.  Put  in  cans  or  jars  and  cover 
with  hot  syrup  at  26.°    Seal  and  process. 

Quart  cans,  19  minutes  in  boiling  water. 

Pint         "  7         "          "         "            " 

Quart  jars,  8         "          "         "            " 

Pint         "  6         "          "         "           " 

CANDIED  FRUITS. 

Fruits  to  be  candied  must  not  have  reached  maturity;  other- 
wise no  good  result  can  be  expected. 

If  the  fruits  are  to  be  pitted,  this  has  to  be  done  first;  if 
they  are  to  be  peeled,  do  so,  throwing  the  fruits  in  light  sulphite 
of  soda  water  to  prevent  them  from  turning  black  on  account 
of  the  contact  with  the  steel  of  the  knife  and  the  oxydizing 
action  of  the  air. 

All  the  fruits  have  to  be  "bleached"  in  the  sulphur  room 
for  about  six  hours,  with  exception  for  the  peels  (orange,  lemon, 
etc.),  to  which  we  will  add  the  melons,  for  which  this  operation 
is  dispensed  with. 

BLEACHING. 

The  fruits  are  to  be  bleached  as  soon  as  they  reach  the 
factory;  they  can  be  pitted  after  the  bleaching  is  done.  The 
bleaching  will  thoroughly  disinfect,  stop  the  fermentation  and 
prevent  the  fruit  from  spoiling.     From  the  sulphur  room  place 


32 

them  directly  in  buckets  of  cold  water,  put  as  many  fruits  as 
you  can  in  each  bucket  Avith  just  enough  water  to  cover  them  all. 
This  water  will  soon  be  saturated  with  the  sulphur  fumes  which 
had  penetrated  the  fruit,  and  be  sterilized.  If  the  buckets  are 
in  a  cool  place,  you  can  without  fear  leave  the  fruits  there  for 
four  or  five  days.    They  will  not  decay  or  mature  any  further. 

PRICKING  OF  CANDIED  FRUITS. 

I  have  stated  before  that  the  skin  of  the  cherries,  green- 
gages, etc.,  burst  when  they  are  put  in  the  syrup,  and  I  have 
explained  how  this  is  avoided  by  pricking  them  with  copper 
needles  or  pins.  This  should  be  done  for  the  fruits  you  wish  to 
candy.  It  is  preferable  it  should  be  made  before  the  bleaching; 
however,  it  is  often  done  after.  In  this  case,  throw  the  fruits 
in  sulphite  water,  one  ounce  sulphite  of  soda  to  six  gallons  of 
water,  as  soon  as  they  are  pricked.    (See  "Pricking  of  the  fruits.") 

If  the  fruits  are  pears,  figs,  medlars  or  of  similar  nature, 
it  is  necessary  that,  with  a  larger  copper  pin,  they  should  be 
pierced  several  times  right  through  the  heart  and  at  least  twice 
lengthwise  from  stem  to  top;  this  is  in  order  to  facilitate  the 
blanching,  and  afterwards  the  syrup  to  penetrate  the  fruits. 

BLANCHING. 

The  fruits  are  then  "blanched."  Place  them  in  medium 
warm  water  and  heat  slowly  until  it  reaches  boiling;  this  softens 
the  fruits,  and  they  rise  to  the  surface  of  the  water.  Pick  tnem 
up  either  with  a  skimmer  or  a  confectioners'  fork  with  very  long, 
flat  teeth,  lay  them  to  cool  off  in  cold,  running  water,  or  if  they 
are  too  soft,  in  light  alum  water  (one  ounce  to  eight  gallons); 
it  can  be  increased  after  this,  one  ounce  to  four  gallons. 

If  the  fruits  were  not  thoroughly  bleached  by  the  sulphur 
fumes,  you  can  add  a  little  sulphite  of  soda  to  the  "blanching 
water." 

When  they  are  thoroughly  cooled,  place  the  fruits  to  dry 
for  one  hour  on  white  willow  trays  or  hurdles. 

CANDYING. 

Lay  your  fruits  gently  in  earthenware  or  stone  jars,  pour 
over  hot  syrup,  marking  from  14°  to  20°  Beaume,  drain  after  six 


I 


33 


to  twelve  hours,  reboil  the  syrup,  adding  sugar  or  glucose  in 
-oi'der  to  reach  two  degrees  more.  After  this  every  three  days 
jOi'ain,  reboil  your  syrup,  always  increasing  its  strength  a  little 
until  it  reaches  33°. 

The  fruits  by  this  time  ought  to  be  candied,  clear  and  firm. 
Be  especially-  careful  not  to  use  too  hot  syrup  for  the  first  sugar 
bath  and  always  give  the  fruit  time  to  absorb  the  sugar.  Syrup 
below  27°  penetrates  easily  in  the  fruit,  if  stronger  it  requires 
more  time,  and  if  the  fruits  are  not  already  well  filled  with  sugar 
at  low  strength,  pouring  over  heavy  syrup  would  cause  them  to 
harden  and  to  shrink. 

When  the  syrup  reaches  33°,  and  that,  after  a  few  days 
of  contact  with  the  fruit,  you  find  that  its  strength  has  not 
decreased,  it  shows  that  the  fruits  are  not  absorbing  sugar  any 
more,  they  are  saturated.  At  this  stage  you  can  rest;  leave  the 
fruits  in  the  syrup  as  long  as  you  may  desire,  days,  weeks  or 
months.  They  will  not  spoil,  provided  they  are  kept  in  a  cool 
and  dark  place.    * 

Should  you  at  this  time  or  at  any  period  during  the  prepara- 
tion find  foam  or  mold  on  the  top  of  the  jars,  it  would  be  a  sign 
of  fermentation,  you  must  check  its  progress  at  once.  Drain  the 
syrup,  bring  it  to  boil,  pour  hot  over  the  fruits;  repeat  the  opera- 
tion once  more  30  minutes  later. 

The  sugar  at  33°  is  liable  to  take  in  a  lump  or  to  candy. 
To  avoid  this  add  to  your  syrup  when  it  reaches  32°  a  table- 
spoonful  of  acetic  acid  per  gallon  of  syrup;  in  addition  we  rec- 
ommend also  a  spoonful  of  glucose. 


CANDYING  IN  GLUCOSE. 

The  fruits  can  be  candied  in  pure  sugar  syrup  or  glucose 
syrup.  The  former  preserves  better  the  flavor  of  the  fruit,  but 
fruits  candied  in  glucose  are  transparent,  retain  their  original 
shape  and  look  and  sell  better. 

With  glucose  there  is  no  danger  of  the  syrup  taking  in  lump, 
there  is  much  less  fermentation,  and  at  any  rate  I  would  advise 
for  practical  work  to  use  at  least  1-3  of  glucose. 


34 


COLORING  FRUITS.     ' 

All  the  white  fruit  can  be  made  green,  pink,  red  or  g< 
yellow  by  merely  adding  the  color  to  the  water  when  blanchin< 
however,  for  many,  such  as  medlars,  pears  and  cherries,  much 
better  result  is  obtained  in  adding  the  color  to  the  syrup  when 
it  reaches  27  or  28°  Beaume,  when  near  the  end  of  the  sugar 
absorbtion  process. 

ESPECIAL  STONE  JARS  FOR  CANDYING.  . 

By  handling  the  fruits  you  destroy  their  shape  and  hurt 
them  more  or  less.  By  using  jars  made  for  the  purpose  you 
will  avoid  the  loss,  as  all  the  torn  fruits  can  only  be  used  for 
jams,  and  all  the  labor  and  time  spent  on  them  is  wasted; 
therefore,  it  will  pay  to  have  the  proper  jars. 

They  should  hold  two  to  three  gal- 
lons and  be  cylindrical,  with  an  opening 
on  the  side,  level  with  the  bottom;  this 
will  allow  you  to  drain  the  syrup  with- 
out disturbing  the  fruits.  This  opening 
should  be  closed  with  a  cork  or,  better, 
Avith  a  piece  of  wood.  The  fruits  have 
a  tendency  to  raise  to  the  surface;  this 
would  cause  fermentation.  Keep  them 
down  by  placing  on  them  a  perforated 
cover  also  of  earthenware;  this  cover, 
being  of  smaller  diameter  than  the  open- 
ing of  the  jar,  will  enter  and  rest  on  the 
fruits.  By  its  weight  it  will  keep  them 
under  the  level  of  the  syrup.  3.) 

Should  your  hot  syrup  be  poured  over  the  fruits  it  would 
damage  them;  being  very  heavy  it  would  tear  those  on  the 
top  which  would  receive  the  first  shock.  Here  will  the  cover 
again  prove  its  usefulness.  The  syrup  will  strike  it,  and 
will  cover  the  fruits  without  causing  any  damage. 

The  jars  should  be  covered  with  a  cover  having  near  its  cen- 
tre a  hole  of  one  inch  in  diameter  to  allow  the  circulation  of  air, 
this  cover  should  be  made  of  wood  or  cardboard  and  is  never  to  be 
placed  on  jars  before  they  and  their  contents  are  cold. 


Fig.  3 


i  35 

V 

The  work  should  be  done  in  a  cool  place.    A  basement  is  the 

/|host  appropriate,  and  the  stone  jars  should  be  kept  in  as  dark 

•  a  place  as  possible,  the  daylight  discoloring  the  fruit;  this  is 

also  the  best  means  to  keep  away  from  the  flies  and  bees;  they 

are  very  disagreeable  and  undesirable  hosts. 

FRUITS  IX  BKAXDY  WITH  CANDIED  FRUITS. 

Xow  that  you  have  a  stock  of  candied  fruits  you  can,  at 
pleasure,  turn  them  into  the  highest  grade  of  preserves  by 
merely  bottling  them,  covering  them  with  syrup  and  processing, 
or  make  the  highest  grade  of  fruits  in  brandy  by  bottling  and 
<;overing  with 

Four  quarts  proof  spirit, 

One  quart  32°  syrup, 

and  sealing  airtightly.     Or  make  crystalized  or  glace  fruits. 

1°  CRYSTALIZED  FRUITS. 

Drain  your  syrup  from  the  stone  jars,  reboil  it  between  34 
-and  35°,  pour  over  the  fruits;  four  days  later  drain.  The  syrup 
is  heavy,  and  it  will  be  a  slow  operation.  Reboil  it  at  36°  and 
p«'ur  over  the  fruits  again.  Six  days  later  your  fruits  are  ready 
to  be  dried.  Drain  the  syrup,  take  the  fruits  out  one  by  one, 
washing  them  gently  with  a  sponge  and  a  little  fresh  water, 
lay  them  side  by  side,  their  best  side  up,  on  silver  plated  or 
tinned  copper- wire  trays.  Take  them  to  dry  in  the  hot  room 
which  is  kept  at  a  temperature  from  70°  to  80°  Fahrenheit. 
The  outer  surface  of  the  fruit  must  be  thoroughly  dried,  in 
fact  they  must  not  stick  to  the  fingers  if  touched  with  dry 
hriids. 

The  small  fruit  as  cherries,  gages,  etc.  are  not  washed  with 
the  sponge,  simply  drain  the  syrup,  add  water  and  boil  it, 
reducing  its  strength  to  about  10°  Beaume.  Pour  over  the 
fruits  while  hot  and  leave  not  over  three  minutes,  stiring  with 
a  wooden  spoon,  drain  and  place  the  fruits  on  the  wire  or  hair 
sieve  to  dry  in  the  hot  room  for  about  forty-eight  hours. 

When  the  fruits  are  perfectly  dry,  they  are  placed  in  the 
•crystalization  boxes,  one  next  to  the  other  if  they  are  pears. 


36 

melou  slices  etc.,  and  two  or  even  three  layers  in  tliickness  if 
they  are  small  fruits  such  as  cherries. 

To  prepare  the  crystalization  syrup  you  must  use  the  best 
sugar  you  can  obtain,  bright  lump  sugar  gives  good  result 
while  the  dull  mat  sugar  gives  a  poor  crystilization.  Dissolve 
eight  pounds  of  sugar  per  gallon  of  cold  water,  stirring  once 
in  a  while,  w^hen  dissolved  place  on  fire  and  heat  until  it 
marks  33°  Beaume  when  boiling.  Should  any  greasy  spots 
appear  on  the  surface,  remove  them  with  a  wet  sponge.  As 
soon  as  33°  is  reached  remove  the  kettle  from  the  fire  and 
place  it  in  a  bucket  of  cold  water  as  near  as  possible  to  the 
table  on  which  are  the  crystalization  boxes  containing  the 
fruits. 

Do  not  stir  or  disturb  the  kettle  in  any  way;  it  might 
cause  the  sugar  to  take  in  a  lump. 

Cover  your  fruits  with  a  wire  screen  so  as  to  prevent  them 
to  float  w^hen  you  willl  cover  them  with  syrup.  When  your 
1  ettle  is  cold  take  it  gently  by  its  hi^ndles  and  pour  its  contents 
over  the  fruits  in  the  crystalization  boxes.  Leave  them  undis- 
turbed; it  will  take  from  six  to  twelve  hours  for  the  crystals  to 
form  and  surround  the  fruits.  When  you  judge  the  crystals 
to  be  of  proper  size,  you  incline  the  boxes  allowing  the  syrup  to 
drain.  It  requires  about  six  hours  to  drain  all  the  syrup  of 
the  tray.  Leave  the  fruits  in  the  crystalization  boxes  over  night 
to  dry  the  crj^stals,  and  only  take  the  fruits  out  when  there 
is  no  moisture  left. 

The  whole  operation  has  to  be  made  very  carefully  but 
it  is  done  easily  after  a  little  practice.     The  main  points  are: 

1.  The  fruits  must  be  perfectly  dry  when  placed  in  the 
crystalization  boxes,  otherwise  they  will  not  crystalize. 

2.  Not  to  disturb  the  crystalization  syrup  as  it  is  liable 
to  take  in  a  lump  in  either  the  kettle  or  the  crystalization 
boxes.  It  would  in  the  latter  case  be  the  cause  of  great  annoy- 
ance. 

GLACE  FRUITS. 

Instead  of  being  crystalized,  the  fruits  as  they  come  out 
dry  from  the  hot  room,  can  be  glazed  in  sugar.  They  are  then 
known  as  "Glace  fruits." 


h 


Dissolve  and  boil  iu  a  small  kettle  sugar  and  water,  sivim 
and  boil  until,  after  plunging  the  skimmer  in  the  syrup  and 
blowing  on  it,  the  syrup  will  form  air  bulbs  on  the  back  of  the 
holes  perforated  in  the  skimmer.  At  this  time  pour  a  small 
quantity  of  the  fruits  in  the  kettle,  boil  one  minute  longer, 
and  remove  the  kettle  from  fire.  Without  losing  any  time, 
start  taking  the  fruits  out  one  by  one  with  a  long  toothed  fork 
and  lay  them  side  by  side  on  a  tinned  wire  tray  or  sieve  to  allow 
the  excess  of  sugar  to  drip.  Take  these  trays  in  the  hot  room 
until  entirely  dry. 

During  this  preparation  you  must  use  special  care: 

1.  That  your  fruits  be  first  very  dry. 

2.  Work  a  small  batch  at  the  time. 

3.  Do  not  handle  the  fruits  with  your  fingers,  but  with 
the  long  toothed  fork. 

4.  Always  lay  your  fruits  to  dry  on  the  wire  trays  best 
or  nicest  side  up. 

5.  Do  not  dry  too  quickly  in  the  hot  room;  the  coating 
would  turn  white.  It  must  remain  colorless  as  its  object  is 
not  only  to  help  preserving  the  fruit  but  also  to  give  it  a 
"glace"  making  its  color  appear  brighter.  This  sugar  coating 
must  improve  the  appearance  of  the  fruit,  not  spoil  it. 

THE  USE  OF  SUGAR  AND  GLUCOSE  IN  CONNECTION 
WITH  FRUIT  FROM  A  CHEMICAL  POINT  OF  VIEW. 

During  all  the  previous  preparations  in  which  we  have  used 
sugar  syrup,  you  have  noted  that  for  preparing  candied  fruits 
pure  sugar  could  be  used,  cane  or  beet  sugar  are  alike;  a  hot 
solution  of  them  at  33°Beaume  crystalizes  or  takes  in  a  lump. 
As  to  completely  saturate  the  fruits  of  sugar,  stronger  solutions 
ranging  from  33°  to  36°  Beaume  must  be  used,  it  is  necessary 
to  add  to  the  syrup  (when  it  reaches  32°)  a  certain  quantity 
of  acid.  This  acid  will  transform  the  crystalizable  sugar  of  which 
the  chemical  formula  is  C12  Hll  Oil  in  uncrystalizable  sugar 
sugar  which  formula  is  C12  H12  012. 

For  this  we  have  added  a  small  proportion  of  acetic  acid  and 
a  part  only  of  the  sugar  has  been  transformed.  Instead  of  doing 
this,  the  same  result  would  have  been  obtained  by  increasing 


■    38 

the  strength  of  the  syrup  by  adding  glucose  instead  of  sugar. 
The  glucose  has  the  same  formula  as  the  interverted  sugar 
(uncrystalizable)  C12  H12  012  +2  HO. 

I  have  recommended  thp  use  of  glucose  because  the  candied 
fruits  saturated  by  it  are  harder,  of  brighter  color  and  have  more 
transparency.  It  is  often  claimed  that  it  spoils  the  flavor  of  the 
fruit.  This  may  be  if  you  use  glucose  with  a  sulphur  taste. 
The  glace  fruits  are  also  too  sweet,  the  natural  flavor  of  the 
fruit  can  hardly  pierce  through  the  excess  of  sweetness.  If  you 
use  glucose,  the  flavor  of  the  fruit  has  a  better  chance  to  show 
as  the  glucose  is  much  less  sweet  than  the  sugar.  It  requires 
21  parts  of  glucose  to  sweeten  as  much  as  one  part  of  cane 
sugar. 

The  sugar  contained  in  the  fruits,  grapes  etc.  is  noncrystal- 
izable  and  chemically  is  glucose.  Practically  no  chemist  will 
be  able  to  state  whether  the  fruits  have  been  candied  in  syrup 
or  glucose.  He  can  prove  that  the  analyzed  fruit  contains  such 
a  percentage  of  crystalizable  sugar  and  such  a  percentage  of 
uncrystalizable  sugar,  but  whether  this  uncrystalizable  sugar 
is  crystalizable  sugar  which  we  have  "interverted"  by  addition 
of  acid  or  if  it  is  glucose,  that  he  cannot  specify. 

Should  the  chemist  find  traces  of  sulphuric  acid,  he  will 
deduct  that  this  uncrystalizable  sugar  is  commercial  glucose 
because  the  commercial  glucose  is  produced  by  the  action  of 
acids  on  fecula  and  starch,  and  that  the  acid  used  for  the  purpose 
is  the  "sulphuric."  But,  if  instead  of  ascetic  acid  we  had  added 
to  our  32°  syrup  a  few  drops  of  sulphuric  acid,  we  would  have 
"interverted"  our  sugar.  We  would  have  glucose  now,  but 
pure  sugar  just  the  same. 

CANDIED  PEARS. 

It  is  difficult  to  obtain  the  right  kind  of  fruits  for  this 
work.  Most  of  the  pears  are  too  large.  This  is  probablj'^  the 
main  reason  why  candied  pears  are  imported  from  Prance  where 
the  manufacturers  have  on  hand  several  varieties  just  suitable 
for  this  work.  These  also  offering  the  advantage  of  successive 
maturity,  some  ripening  in  August  successively  down  to  the  end 
of  October. 


39 

The  most  popular  sort  is  known  as  "Poire  Anglaise"  or 
"Poire  d' Augieterre"  the  "Cramoisine"  being  next.  The 
"Kousselet"  being  the  lower  grade.  However,  all  small  pears 
with  hard  flesh  can  be  candied. 

Take  unripe  fruit,  bleach  for  at  least  six  hours  in  the 
sulphur  closet,  then  throw  them  in  cold  water.  You  may  leave 
them  in  this  water  several  days  without  danger  of  spoiling. 
Regular  peeling  machines  are  used,  scrape  the  stem  and  stick 
several  times  the  long  copper  needle  through  the  fruit  from  the 
eye  to  the  stem,  piercing  the  core,  place  them  in  the  basket 
of  the  blanching  kettle  filled  with  water  containing  one  ounce  of 
sulphite  of  soda  to  four  gallons  of  water.  Heat  slowly  and 
bring  to  a  light  boil,  maintain  until  the  pears  are  softened 
and  a  needle  can  easily  pierce  them  through  the  core.  Pick  the 
white  pears  with  the  skimmer  or  a  large  flat  fork,  putting  them 
in  a  cold  water  tank  to  cool  off.  After  one  or  two  hours  in 
cold  water,  place  the  fruits  in  earthenware  jars  and  pour  over 
hot  syrup  (at  20°  Beaume  boiling)  to  which  has  been  added 
one  ounce  of  sulphite  of  soda  to  each  five  gallons  of  syrup,  six 
to  twelve  hours  later  drain,  reboil  increasing  the  syrup  to 
22'',  pour  over.  Increase  two  degrees  every  two  days  but  by 
addition  of  glucose  instead  of  sugar  and  after  28°  is  reached, 
drain  and  reboil  only  every  three  days,  increasing  each  time  one 
degree  until  83°  is  reached,  when  the  pears  should  be  thor- 
oughly candied,  be  milk  white  and  transparent. 

PINK  PEARS. 

They  can  be  colored  pink  by  addition  of  carmine  or  aniline 
color  when  the  syrup  reaches  28° 

GLACE  PEARS. 
Glace  pears  see  "glace  fruits." 

CANDIED  QUINCE. 

BLANCHING.  i 

CANDYING. 

This  is  a  rather  difficult  fruit  to  candy  on  account  of  its  ten- 
dency to  to  transform  the  syrup  into  a  solid  jelly  and  also  on 


40 

account  of  its  turning  easily  dark  brown  if  the  syrup  used  is  a  lit- 
tle too  hot. 

Peel,  slice  and  core  the  quinces,  throw  them  into  cold  water 
to  which  one  ounce  of  suljjhite  of  soda  has  been  iidded  to  eacli 
six  gallons  of  water.  Dry  for  one  hour  on  trays  and  bleach 
in  sulphur  room  over  night.  Blanch  in  the  previous  cold  water 
bath  or  a  similar  one,  heating  slowly  until  boil]'n<>'  is  reached, 
but  it  must  not  boil. 

Place  the  quinces  in  earthenware  jars  and  pour  over  luke- 
warm syrup  at  20"^  Bejiume.  Twenty-four  hours  later,  drain, 
reboil  syrup  at  22°  and  pour  over  again.  Repeat  the  operation 
every  three  days  untilt  32°  is  reached,  then  the  quinces  are 
candied.  Should  the  syrup  be  hot  in  any  of  the  operation, 
which  is  made  increasing  each  time  the  strength  of  the  syrup 
of  two  degrees,  the  quinces  would  turn  of  dark  color.  It  would 
also  cause  the  whole  to  take  into  a  solid  jelly. 

CRYSTALIZED  QUINCE. 
See  crystal  ized  fruits. 

GLACE  QUINCE. 
See  glace  fruits. 

CANDIED  CHERRIES. 
BLEACHING,  CANDYING,  COLORING. 

"Bigarreaux"  cherries  are  the  best.  They  must  not  be  ripe. 
Bleach  the  cherries  over  night  in  sulphur  fumes.  In  case 
of  "rush"  five  hours  will  be  enough  provided  the  layer  of  fruit 
on  the  white  willow  hurdles  is  not  over  two  inches.  They  must 
be  perfectly  white  when  taken  out  of  the  sulphur  closet.  It  is 
necessary  that  this  operation  be  made  in  the  shortest  time  possi- 
ble after  the  fruit  has  been  picked.  If  they  have  been  long  in  the 
baskets  or  boxes,  they  will  show  dark  spots  which  will  later 
turn  black.  Such  fruits  should  only  be  used  for  pulp,  jams  etc. 
The  vapor  of  suljjhur  has  destroyed  all  the  ferments  which 
were  on  the  skin  of  the  fruit,  therefore  if  the  cherries  are 
immediately   put   up  in   wooden   buckets   or   barrels,   covered 


41 

with  fresh  water,  they  will  keep  for  several  days  without  decay- 
ing or  ripening  further.  One  ounce  of  sulphite  of  soda  should 
be  added  to  each  thirty  quarts  of  water;  this  would  insure  the 
most  perfect  keeping  by  sterilizing  the  water.  This  applies 
to  all  varieties  of  small  fruits. 

The  cherries  are  pitted  and  blanched,  thrown  into  cold 
running  water  where  they  may  be  allowed  to  staj^  from  fifteen 
minutes  to  one  hour.  Then  let  the  fruit  dry  out  for  a  while  in 
willow  baskets  or  on  hurdles.   Then  proceed  with  the  candying. 

Place  the  cherries  in  the  earthenware  jars  and  pour  hot  boil- 
ing syrup  at  22°  Beaume  (when  boiling)  over  them,  leave  one 
hour,  then  drain  the  sjrup,  boil  to  24°  and  pour  over  the  cher- 
ries. Leave  twenty-four  hours,  drain  the  syrup,  add  sugar  and 
boil  bringing  to  25°,  pour  over  the  cherries.  Repeat  the  oper- 
ation three  times  more  every  second  day.  The  strength  of 
the  sjrup  is  then  to  be  increased  to  27°.  Three  days  later, 
drain,  and  increase  to  28°.  Three  days  later  increase  to  30° 
adding  to  the  syrup  a  small  quantity  of  carmine  to  color  the 
cherries  red.  The  carmine  will  give  a  soft  and  even  color  to 
the  fruit,  and  aniline  colors  must  not  be  used;  they  color  the 
flesh  darker  than  they  do  the  skin,  thus  giving  a  disagreeable 
appearance  to  the  part  of  the  cherry  where  the  pit  is  taken  out, 
besides  the  aniline  color  fades  by  the  action  of  the  light.  It 
would  spoil  quickly  the  natural  and  pleasant  look  of  the  canaied 
fruit. 

Resume  the  draining  four  days  later,  boiling  the  syrup  at  32° 
by  addition  of  glucose  instead  of  sugar.  Repeat  this  operation 
twice.  At  the  next  boiling  increase  the  strength  of  the  syrup  to 
33°  by  adding  some  more  glucose. 

This  operation  is  to  be  repeated  until  the  syrup  is  found  to 
remain  at  33°  after  four  days  of  contact  with  the  fruit.  This 
will  show  that  they  have  absorbed  all  the  sugar  they  possibly 
could.  The  cherries  must  then  be  very  transparent,  be  full 
and  of  light  color. 

The  cherries  are  kept  in  the  stone  jars  until  sale  is  made. 
They  are  delivered  to  the  trade  either  "candied"  simply  dried 
Tip,  "crystalized,"  or  "glace." 


42 


CANDIED  CHERRIES  OR  "MI  SUCRE." 

Increase  the  strength  of  the  syrup  progressively  to  36* 
Beaume,  dry  the  cherries  in  the  hot  room  and  pack  in  boxes. 

CRYSTALIZED  CHERRIES. 

See  crystalized  fruit. 

GLACE  CHERRIES. 
See  glace  fruits. 

CANDIED  GREENGAGES. 
BLANCHING,  CANDYING. 

Take  green,  unripe  fruits  and  treat  them  exactly  as  if  for 
canning  or  bottling  in  syruj).  Do  not  forget  to  add  the  few 
grains  of  "Emerald  green"  to  the  blanching  water. 

From  the  last  cold  water  bath  place  them  on  willow  trays 
or  hurdles  allowing  them  to  dry  for  one  hour.  Put  them  in  the 
earthenware  jars  and  pour  over  hot  sugar  syrup  making  25° 
Beaume  when  boiling.  Eight  hours  later  drain,  reboil  the 
syrup  and  increase  its  strength  one  degree  Beaume  by  the 
addition  of  glucose.  The  syrup  must  always  be  poured  gently 
over  these  fruits  and  never  too  hot.  The  gages  would  break  or 
fall  to  pieces.  Remember  the  flesh  has  nothing  to  hold  it  as  the 
skin  has  bursted  and  curled  during  the  first  part  of  the  process. 
When  33°  is  reached  the  gages  are  candied.  They  should  have 
kept  their  shape,  be  firm  and  of  good  natural  green. 
Do  not  attempt  to  candy  this  fruit  with  pure  sugar  syrup 
only.  It  would  cause  you  trouble  as  it  ferments  much  easier 
than  -when  glucose  is  employed.  Besides,  the  glucose  will  not 
effect  the  flavor  as  the  stone  and  pit  contain  enough. 

Store  them  in  stone  jars. 

GLACE  GAGES 
See  "glace  fruits." 

DRIED  PLUMS. 

All  the  varieties  of  plums  are  to  be  treated  same  as  the 
greengages. 


43 

CANDIED  PEACHES. 

BLANCHING,  CANDYING. 

These  fruits  being  watery  do  not  keep  a  fragrant  flavor 
when  saturated  with  sugar  and  therefore  meet  with  limited 
demand. 

Take  firm  fruits,  peel  them,  throw  in  cold  water  to  which  a 
small  quantity  of  potash  has  been  added,  this  to  keep  them 
from  turning  black  on  account  of  the  contact  of  the  knife  while 
peeling.  Put  in  kettle  containing  hot  water,  bring  to  slow  boil- 
ing, cool  off  in  cold  running  water,  picking  the  fruits  with  a 
skimmer. 

Put  in  stone  jars  and  pour  over  hot  syrup  making  25° 
Beaume  when  boiling  and  to  which  has  been  added  one  ounce 
of  sulphite  of  soda  to  each  six  gallons  of  syrup.  Twelve  hours 
later,  drain,  reboiling  the  syrup  and  add  sugar  to  bring  back  to 
25°  Repeat  the  operation  each  two  days  until  it  reaches 
29°,  then  each  three  days  until  33°  increasing  each  time  one 
degree  but  from  28°  up  increase  by  addition  of  glucose  instead 
of  sugar. 

The  peaches  are  then  stored  in  stone  jars. 

The  peaches  can  be  colored  red  by  addition  of  aniline 
raspberry  red,  to  the  hot  water  bath  when  blanching,  or  green. 
In  this  case  take  very  green  unripe  fruits. 

GLACE  PEACHES. 

See  "glace  fruits." 

CANDIED  APRICOTS. 

BLEACHING,  BLANCHING,  CANDYING. 

Pit  the  fruit  which  must  be  nearly  ripe,  slightly  yellow. 
Bleach  in  sulphur  closet  over  night,  and  wash  them 
thoroughly  in  cold  running  water  (or  in  a  bucket  of  water  con- 
taining one  half  ounce  of  alum  to  each  twelve  gallons  water). 
Prick  with  copper  needles  and  put  in  medium  hot  water.  They 
will  go  to  the  bottom.  Heat  gradually,  and  as  it  reaches 
boiling,  the  apricots  will  slowly  come  to  the  surface.  Pick 
them  gently  one  by  one  with  the  skimmer  and  place  them  in 


•cold  water  containing  one  half  ounce  of  alum  for  each  twelve 
gallons  of  water.  Then  strain  the  water,  put  in  the  earthen- 
ware jars,  and  cover  over  with  the  regular  hot  syrup  marking 
25°  Beaume  to  which  has  been  added  one  ounce  of  sulphite 
of  soda  to  each  six  gallons  of  syrup.  Twenty-four  hours  after, 
drain  the  syrup,  reboil  adding  necessary  quantity  of  sugar 
to  reach  25°  and  pour  boiling  over  the  fruit.  Repeat  the  oper- 
iition  every  two  days  until  you  reach  28°  and  then  every  three 
until  33°.  The  apricots  are  then  candied.  They  must  be  clear 
and  transparent,  be  of  light  and  even  color.  The  addition  of 
the  sulphite  will  greatly  help  to  obtain  this. 

The  fruits  can  then  be  stored  in  the  stone  jars  until  "Crysta- 
lized"  or  "Glace."  Before  doing  either  of  these  the  apricots  must 
be  taken  each  separately,  washed  with  the  hands  in  water  and 
dried  in  the  hot  room  maintained  at  about  80°  Fahrenheit. 
"They  must  be  thoroughly  dried. 

CRYSTALIZED  AN]>  GLAOE  APRICOTS. 
(See  crystalized  and  glace  fruits.) 

CANDIED  STRAWBERRIES. 

To  obtain  hue-shaped  ,transparent  capdied  strawberries  all 
lies  in  the  skill  of  the  confectioner.  The  skill  is  only  acquired  by 
practical  work  and  constant  attention,  this  fruit  being  the  most 
delicate  of  all. 

I  will  recommend  two  different  formulas. 

Bleach  the  berries  in  the  sulphur  room,  rinse  in  cold  alum 
water  and  allow  to  dry  for  one  hour.  Put  the  berries  on  silver- 
coated  wire  trays,  place  then  the  trays  one  over  the  other  in  an 
enameled  iron  kettle  or  earthenware  jar,  pour  over  cold  syrup 
at  28°,  leave  twenty-four  hours,  drain  and  replace  with  new  syrup 
of  same  strength,  leaving  for  twenty-four  hours  more.  Drain, 
reduce  the  syrup  by  addition  of  water  to  18°  Beaume,  allowing 
to  partially  cool  off  and  pour  over  the  fruit  when  slightly  warm. 
Six  hours  later,  before  leaving  for  the  night,  drain  and  replace 
with  syrup  at  19°.  Each  twelve  hours  replace  with  syrup  a 
degree  stronger,  always  pouring  it  warm  and  not  hot  until  24° 


45 

is  reached,  then  leave  twenty-four  hours  between  each  operation 
until  28°,  then  take  SO**  syrup,  leave  three  days  and  32^  after. 
The  berries  must  then  be  full  of  sugar  and  transparent,  ii  not 
sufficiently  firm  the  syrup  is  to  be  drained,  reboiled  at  a  greater 
degree  and  poured  over  again.  The  syrup  of  the  last  operation 
is  to  be  colored  red  if  this  color  of  fruit  is  desired.  The  syrup- 
used  should  be  mostly  glucose. 

The  berries  are  then  ready  to  be  transformed  into 

WIESBADEN  COMPOTE. 
(See  strawberries  in  syrup.) 

CRYSTALIZED  STRAWBERKIES. 

(See  crystalized  fruits.) 

GLACE  STRAWBERRIES. 

(See  glace  fruits.) 

The  other  process  is  the  following: 

Place  the  berries  in  the  earthenware  jars  and  pour  over  19° 
syrup  warm,  not  hot,  to  w:hich  has  been  added  one  ounce  of  sul- 
phite of  soda  to  each  three  gallons  of  syrup  and  follow  the  same 
range  of  increased  strength  as  decribed  here  above. 

The  berries  employed  must  be  fresh  picked  and  firm. 
Should  they  have  a  tendency  to  soften,  increase  the  strength  of 
the  syrup,  should  they  shrink  and  turn  hard  and  coarse,  the 
strength  of  the  syrup  must  be  reduced.  Should  white  mould  ap- 
pear on  the  syrup,  drain  and  reboil  it  at  once,  repeating  the  op- 
eration twice  during  the  time  named  for  one  operation.  The  jars 
should  be  kept  in  a  dark  place  during  the  whole  Drocess. 

CANDIED  PINEAPPLE. 

BLEACHING,  CANDYING. 

Peel  and  slice  one-half  inch  thick.  Bleach  sixteen  hours  in 
the  sulphur  closet,  wash  in  cold  water.  If  you  have  a  large 
quantity  of  apples  you  can  leave  them  in  this  water  for  two  days 
without  injury  to  the  fruit.  Put  in  stone  jars  and  pour  over  hot 
boiling  syrup  at  16°  Beaume.     Twenty-four  hours  later  drain, 


46 

xeboii  the  syrup  at  18%  pour  over.  Kepeat  the  operatiou  every 
two  days  until  28°  is  reached.  The  Pineapple  is  one  of  tlie 
easiest  fruits  to  candy  as  it  does  not  ferment  easily.  Leave  them 
in  the  jars,  give  them  time  to  absorb  the  sugar,  increasing  the 
^strength  of  the  syrup  progressively  until  36°.  To  candy,  pour  the 
contents  of  your  jars  in  the  kettle,  heat  slowly  to  melt  the 
•«yrup,  wash  gently  each  slice  with  a  sponge  and  cold  water.  Dry 
in  the  hot  room  until  the  outer  surface  is  perfectly  dry. 

GLACE  PINEAPPLE. 
(See  Glace  fruits.) 

CANDIED  BANANAS. 

Peel  by  hand  the  bananas,  not  using  any  knives  or  metal, 
^nd  dip  them  for  one  hour  in  cold  water  to  which  has  been  added 
one  ounce  of  alum  and  one-quarter  ounce  of  sulphite  of  soda  per 
gallon  of  water.  Lay  the  bananas  on  white  willow  trays  or 
hurdles  and  sulphur  them  for  three  hours.  Owing  to  the  softness 
of  this  fruit  it  is  not  advisable  to  leave  them  in  the  sulphur  closet 
over  night. 

Put  in  stone  jars  and  pour  over  lukewarm .  syrup  at  25° 
Beaume.  After  twelve  hours,  drain,  reboil  at  26°,  pour  over. 
After  this  increase  one  degree  only  and  drain  every  three  days 
until  36°  is  reached.  For  the  last  operations  increase  the  tem- 
perature of  the  syrup  from  lukewarm  to  hot. 

If  the  bananas  ai'e  not  of  satisfactoi'y  color,  then  add  some 
"gold  yellow"  aniline  color  to  the  syrnp,  boiling  it  iind  pouring 
over  the  fruits. 

CANDIED  FIGS. 

Prepare  them  exactly  as  described  for  "Figs  in  Syrup,"  but 
from  26°  syrup,  drain  every  four  days,  increasing  its  strength 
2°  Beaume  each  time  until  Su^  is  reached. 

GLACE  FIGS. 
(See  Glace  fruits.) 


47 

CANDIED  MELONS. 
WHOLE  MELONS.     SLICED  MELONS. 

The  process  is  the  same  as  for  "Melons  in  Syrup/'  but  after 
you  have  used  the  25°  syrup,  continue  the  operation  until  35<* 
syrup  is  reached,  draining  and  reboiling  the  syrup  every  four 
days. 

Whole  melons  are  to  be  treated  in  the  same  way.  It  you 
would  take  the  melon  just  as  it  grows,  the  sugar  would  never  be 
able  to  penetrate  the  inside,  therefore  the  melon  laying  flat  on 
the  table  and  holding  a  pointed  knife  perfectly  perpendicular, 
cut  through  the  skin  and  flesh  a  circular  hole,  having  the  stem 
as  centre  and  of  the  diameter  of  a  table  spoon.  This  will  act  as  a 
cork  which  you  will  be  able  to  place  back  later.  Do  the  same  on 
the  bottom  and  with  a  spoon  take  out  the  seeds. 

The  whole  melon  is  then  blanched  and  put  in  syrup,  etc., 
same  as  for  the  slices,  and  at  the  same  time  treat  the  top  and 
bottom  which  you  will  use  to  close  up  the  top  and  bottom  holes. 
If  the  stem  of  the  melon  has  one  or  two  small  leases  you  may 
leave  them  on,  thej  will  be  candied  with  the  melon. 

Of  course  during  the  whole  process  the  melon  is  to  lay  flat 
so  as  to  enable  the  syrup  to  go  through  the  centre.  Do  not  forget 
that  you  must  never  pour  over  melons  boiling  hot  syrup,  it  would 
soften  them  too  much,  pour  it  warm. 

GLACE  MELONS. 
(Sec  Glace  fruits.)  >■ 

CANDIED  WATERMELONS. 

Watermelon  peels  are  candied  same  as  melons. 

CANDIED  ANGELICA. 
BLANCHING,  CANDYING. 

Blanch  the  sticks  in  plain  boiling  water  adding  "Emerald 
Green"  to  maintain  a  bright  green  color.  Cool  off  in  cold  running 
water. 


48 

Place  the  sticks  standing  one  next  to  the  other  in  a  stone 
jar  of  proper  height  or  an  especially  made  high  tin  can  if  your 
jars  are  too  short. 

Pour  over  hot  boiling  syrup  at  22°  Beaume,  drain  three  hours 
later,  reboil  at  23°  and  pour  over  again.  Twelve  hours  later 
drain  and  reboil  the  syrup  at  24°.  Repeat  the  operation  four 
times,  once  every  three  days  until  26°  is  reached.  Then  every  five 
days  increasing  2°  each  time  until  S5^  is  reached.  If  you  desire 
perfectly  round  sticks,  they  may  be  obtained  by  sliding  the  small 
ones  into  the  larger  after  the  blanching  and  taking  them  out 
after  the  sugar  process  is  over. 

GLACE  ANGELICA. 

Increase  the  strength  of  sjrup  progressively  to  36°  and  fin- 
ish same  as  "glace  fruits." 

CANDIED  CHESTNUTS. 

The  kind  used  is  imported  from  Europe  and  known  as 
"Lyons"  or  "Torino"  marrons. 

The  skill  lies  in  keeping  them  whole  and  of  light,  clear, 
chestnut  color.  They  are  soft  and  brittle  and  should  be  handled 
with  greatest  care.  With  the  point  of  a  knife,  make  a  semi-circle 
cut  in  the  bottom  of  each  chestnut,  the  cut  going  from  one  end 
to  the  other  of  the  broadest  side.  The  outer  skin  only  should  be 
cut,  if  you  cut  deeper  it  would  cut  the  inside  peel  and  the  water 
would  be  in  direct  contact  with  the  chestnut  and  it  would  soften 
it  too  much  on  that  part  of  the  fruit.  Lay  them  in  the  basket 
of  thfc  kettle,  cover  with  water  and  boil  slowly  until  the  water 
is  quite  brown,  drain  and  cover  with  clear,  hot  boiling  water, 
boil  and  change  the  water  as  often  as  the  water  is  dark  brown. 
It  must  be  a  very  slow  boiling,  this  is  to  say  the  water  is  to  be 
kept  between  208°  and  212o  all  the  time.  It  must  not  disturb  the 
chestnuts  as  it  would  break  them.  After  six  hours,  take  the 
chestnuts  out,  peel  them  and  place  on  a  flat  bottom  in  the  copper 
kettle.  The  Hat  bottom  is  generally  a  perforated  tinned  sheet 
iron.  Cover  with  hot  syrup  at  24°  Beaume  to  which  add  one 
ounce  sulphite  of  soda  to  each  six  gallons  of  syrup,  turn  the  steam 
and  keep  them  hot,  not  boiling,  until  night.     Do  not  disturb 


49 

them,  but  next  morning  early  resume  the  heating,  maintaining  all 
day,  only  adding  once  In  a  while  some  more,  but  stronger  syrup. 
Continue  the  operation  as  late  at  night  as  possible,  leaving  it  only 
to  start  the  next  morning  at  as  early  an  hour  as  you  can.  When  in 
the  evening,  if  your  syrup  is  over  34°  Beaume,  take  some  of  the 
chestnuts  and  ascertain  if  they  are  thoroughly  candied;  if  they 
are,  let  them  cool  off  in  the  syrup ;  if  they  are  not,  continue  heat- 
ing as  late  as  possible;  resume  the  next  morning  until  thoroughly 
candied.  It  will  take  in  the  whole  about  forty  hours  exclusive  of 
the  time  at  night  when  it  was  not  heated. 

When  cold  take  them  out  of  the  syrup,  one  or  two  at  a  time, 
lay  them  on  tinned  wire  trays  to  dry  for  two  days.  The  syrup  is 
to  be  at  least  two  thirds  glucose  during  the  whole  operation  and 
should  be  flavored  with  a  few  vanilla  beans  or  vanillin. 

GLACE  M  ARROW  OR  CHESTNUTS. 

See  "glace  fruits." 

CANDIED  GREEN  ALMONDS. 

Heat  exactly  same  as  for  almonds  in  syrup,  but  after  24 '^ 
Beaume  syrup  has  been  reached,  drain  and  reboil  every  four  days 
until  33°  is  reached.  Do  not  hasten,  give  the  almonds  time  to 
absorb  sugar. 

GLACE  ALMONDS. 
See  "Glace  fruits." 

CANDIED  NUTS. 

Treat  exactly  same  as  for  nuts  in  syrup,  but  after  the  syrup 
has  reached  25°  Beaume,  drain  only  every  four  days  and  reboil 
each  time,  increasing  the  strength  of  one  degree  Beaume.  At 
33°  the  nuts  are  candied. 

GLACE  NUTS. 

See  "glace  fruits.". 


50 

CANDIED  MEDLARS. 

Treat  exactly  as  the  "Medlars  in  syrup,"  but  from  25°  syrup, 
drain  every  four  days,  increasing  the  strength  of  the  syrup  two 
degrees  Beaume  each  time,  until  33°  is  reached.  Give  them  time 
to  absorb  the  syrup.  At  the  last  operation  color  the  syrup 
with  "Orange"  color. 

GLACE  MEDLARS. 
See  "glace  fruits." 

CANDIED  ORANGE  PEELS. 
SALTED  OR  FRESH  PEELS. 

If  you  use  imported  peels  (in  salt  water  10  per  cent.)  wash 
them  in  clear  water  for  two  hours.  This  not  necessary  if  you  use 
fresh  peels. 

Blanch  the  peels  thoroughly,  boiling  them  on  slow  fire  in 
water  until  they  are  all  well  softened,  otherwise  they  will  not 
take  the  sugar.  Put  in  stone  jars  and  cover  with  hot  syrup  at 
22°  containing  one  ounce  of  sulj)hite  of  soda  to  each  four  gallons 
of  syrup,  drain  a  few  hours  later,  reboil  at  same  degree  and  pour 
over. 

Drain  every  day  and  reboil  one  degree  higher  until  24°  is 
reached.  Drain  them  and  reboil  every  three  days,  repeating  this 
operation  six  times,  increasing  gradually  the  strength,  but  not 
going  over  26°  degrees  for  the  last  Then  every  eight  days  drain; 
reboil  two  degrees  higher  until  ^3°  is  reached.  You  should 
not  go  over  this  strength. 

Put  as  many  peels  in  the  jars  as  you  can  and  keep  them 
down  with  a  disk  of  stoneware  with  holes  as  a  sieve  to  let  the 
syrup  pass  through  the  whole  surface. 

CANDIED  WHOLE  ORANGES. 

Treat  them  same  way  as  the  peels,  but  in  order  to  allow  the 
sugar  to  go  in  the  inside,  cut  a  round  disc  on  top,  this  top  will  be 
candied  at  the  same  time  as  the  orange  and  will  be  used  to  close 
the  hole  after  the  process  is  over.  Bleach  them  as  long  as  pos- 
sible.   The  large  copper  needle  must  go  through  the  skin  and 


51 

fruit  easily.  It  takes  two  hours  in  cold  water  to  cool  them  inside, 
two  hours  standing  upside  down  to  drain  all  the  water  out,  then 
put  in  sugar  same  as  the  peels. 

GLACE  WHOLE  ORANGES. 

See  ''glace  fruits." 

CANDIED  CITRONS. 
WHOLE  AND  SLICED  CITRONS. 

These  are  shipped  to  the  United  States  in  salt  brine  at  10 
to  12  per  cent.  Wash  the  slices  in  running  water  to  remove  all 
the  salt  and  blanch  them  in  plain  water,  adding  a  little  "Emerald 
Green"  to  give  them  a  light  bright  color.  Keep  near  the  boiling 
point,  but  do  not  actually  boil,  this  breaks  the  fruit  and  separ- 
ates the  pulp  from  the  skin.  After  they  are  softened,  cool  in 
cold  running  water  for  six  hours  at  least,  it  will  dissolve  all  the 
bitter  contained  in  the  fruit. 

Put  in  stone  jars  and  pour  over  hot  syrup  at  14°  Beaume, 
drain  and  reboil  every  two  days,  increasing  the  strength  each 
time  until  28°  is  reached,  then  leave  three  days  between  each 
draining  until  33°  is  reached. 

If  you  desire  whole  citrons,  treat  them  in  the  same  way,  but 
cut  a  round  hole  at  each  end,  same  as  explained  for  the  "Whole 
Melon"  and  take  the  seeds  out  with  a  spoon.  Save  the  pieces 
t!ut  off  of  the  top  and  bottom,  blanch  and  put  in  sugar,  you  will 
use  them  to  close  up  the  fruit  after  the  process  is  over. 

Green  and  ripe  citrons  are  used  and  treated  as  above.  li 
you  have  ripe  ones  they  are  yellow,  but  you  can  color  them 
green.  If  you  prefer  them  yellow,  they  will  be  improved  by 
the  addition  of  "Orange"  aniline  color  to  the  water  when  blanch- 
ing. 

GLACE  CITRONS. 

See  "glace  fruits." 

CANDIED  MANDARINES. 

This  fruit  is  easily  candied  and  is  to  be  treated  the  same 
as  the  "Whole  Oranges"  but  as  the  skin  of  the  mandarine  is  much 


52 

thinner  than  that  of  the  orange,  do  not  cut  a  hole  in  the  top  of 
it;  merely  prick  it  several  times  with  the  large  copper  needle  and 
each  time  piercing  through  the  whole  fruit. 

GLACE  MANDARINES. 

Finish  same  as  glace  whole  oranges. 

CANDIED  LEMON  PEELS. 

CANDIED  WHOLE  LEMONS. 

These  are  imported  from  Sicily.  They  are  treated  same  as 
"Candied  Orange  Peels"  which  we  refer  you  to.  Same  for 
"Candied  Whole  Oranges,"  see  "Candied  Whole  Oranges." 

CANDIED  LIMES. 

Prepare  in  the  same  way  as  the  "Limes  in  Syrup, '  but  it 
is  preferable  you  should  prick  every  fruit  with  the  copper  needle 
as  to  enable  the  sugar  to  penetrate  easier.  Drain  and  reboil  the 
syrup  four  times  at  26°  four  days  between  each  drainage,  then 
raise  two  degrees  each  four  days  until  33°  Beaume  is  reached. 

GLACE  LIMES. 

See  "Glace  fruits." 

SUGAR  AND  GLUCOSE  SYRUP. 

AEROMETER  BEAUME. 

BRIX  PERCENTAGE  SCALE. 

The  strength  of  the  sugar  syrup  is  measured  in  degrees, 
aerometers  and  densimeters  of  various  kinds  have  been  made 
for  the  purpose,  the  most  generally  universally  used  has  been 
invented  by  Beaume."  Its  principle  is  wrong;  however,  as  long 
as  it  is  in  general  use,  we  will  refer  to  it  when  indicating  the 


53 

strength  of  syrups  in  their  various  applications  in  the  preserving 
line. 

In  the  "Percentage"  aerometer,  also  known  as  "Brix"  from 
its  constructor,  each  degree  corresponds  to  one  per  cent,  of 
sugar,  the  liquids  being  measured  at  +17.5°  centigrade  or 
62.6°  Farenheit;  This  is  to  say  a  syrup  which,  at  the  temperature 
of  62. 6o  Farenheit,  would  mark  17"  of  strength,  would  contain 
17  parts  of  sugar  and  83  parts  of  water. 

The  principle  on  which  the  aerometer  Beaume  being  al- 
together different,  it  is  regulated  on  the  density  of  distilled  water 
at  15  centigrade  (+59  Fahrenheit)  this  marking  0  Beaume,  each 
degree  corresponding  to  one  per  cent,  of  salt.  That  is  to  say, 
that  placed  in  salt  water  at +59°  Fahrenheit,  the  aerometer  mark- 
ing 12  degrees  will  indicate  that  this  water  contains  12  parts  of 
salt  and  88  parts  of  water  (12  per  cent,  of  common  salt). 

The  aerometer  Beaume  is  all  right  for  salt  water,  but  for 
sugar  water  "Brix"  aerometer  ought  to  be  used. 

The  following  tables  will  illustrate  the  above. 

Solubility  of  sugar  in  water  from  0  to  50  degrees  Centigrade 
or  from  32  to  122  degrees  Fahrenheit. 

— Temperature. —  Percentage  of  Sugar  Contained  in 

degrees         degrees  The  Saturated  Solution. 

Centigrade  Fahrenheit 

65 
65.2 

65.6 
66.1 
67 

68.2 

69.8 
72.4 

75.8 
79.2 

82.7 


0 

32 

5 

41 

10 

50 

15 

59 

20 

68 

25 

77 

30 

86 

35 

95 

40 

104 

45 

113 

50 

122 

54 

COMPARATIVE  TABLE  OP  BRIX  AND  BEAUME 

DEGREES. 

Comparative  table  of  the  Beaume  and  Percentage  of  Brix 
degrees  with  the  corresponding  density. 
Brix   Beaume  Density   Per  cent,  sugar  Per  cent,  water   Total. 

2 
6 
10 
14 
20 
24 
28 
34 
40 
45 
50 
60 
70 
80 
90 
100 

Good  quality  of  lump  sugar  is  clear  white  and  dry,  broken 
in  the  dark  it  should  be  phosphorescent.  This  accounts  why 
powdered  or  pulverized  sugar  has  a  nasty  taste  like  burning. 

Under  the  influence  of  heat,  it  attacks  iron;  this  is  the  reason 
why  kettles  of  this  metal  should  not  be  used  in  connection  with 
preserves  or  syrup.  Sugar  is  without  action  on  copper,  tin,  lead 
and  zinc. 

QUICK  PROCESS  OP  CANDYING  PRUITS  AND  PEELS. 

Candying  fruits,  peels  etc.  can  be  made  in  a  more  modern 
way;  the  handling  of  stone  jars,  the  draining  of  heavy  syrups  are 
slow  operations. 


0 

0. 

1. 

2 

Lll 

1.0078 

6 

3.34 

1.0237 

10 

5.56 

1.0401 

14 

7.77 

1.057 

20 

n.07 

1.0833 

24 

13.26 

1.1015 

28 

15.44 

1.1201 

34 

18.69 

1.1491 

40 

21.91 

1.1794 

45 

24.56 

1.2056 

50 

27.19 

1.2328 

60 

32.36 

1.2899 

70 

37.40 

1.3509 

80 

42.29 

1.4159 

90 

47.02 

1.4849 

100 

51.26 

1.5578 

100 

100 

98 

100 

94 

100 

90 

100 

86 

100 

80 

100 

76 

100 

72 

100 

66 

100 

60 

100 

55 

100 

50 

100 

40 

100 

30 

100 

20 

100 

10 

100 

— 

100 

To  candy  cherries,  apricots,  gages  in  four  days'  time,  the 
fruits,  as  soon  as  they  are  blanched,  should  be  placed  in  a  large, 
square  copper  tank,  one  foot  deep,  placed  in  a  water  bain-marie, 
heated  by  gas,  so  as  to  easily  regulate  the  fire.    Cover  the  fruits 

^:^  '  with    cold    12°    Beaume 


^ 


syrup;  heat  slowly,  add- 
ing: from   time   to   time 
some  hot  boiling  syrup, 
to  take  place  of  the  evap- 
oration and  in  the  mean- 
time   increase     the 
strength    of   the    syrup. 
At  the  end  of  the  fourth  day,  if  the  syn^p  of  the  kettle  marks  36°, 
your  fruits  are  candied,  must  be  transparent  and  full  of  sugar 
All  the  instructions  given  before  referring  to  the  addition  of 
acetic  or  glucose  also  apply  tc  this  process. 

It  is  of  course  understood  that  the  given  time  of  four  days, 
which  is  right  for  the  pears,  cherries  and  apricots,  will  not  suit 
all  fruits.  Always  consider  the  nature  of  the  fruit  and  the 
more  or  less  facility  with  which  it  will  be  penetrated  by  the 
sugar. 

If  the  fruits  have  a  tendency  to  float  in  the  syrup,  a 
grating  or  tinned  Avire  screen  should  be  placed  in  the  tank  over 
the  fruits.  The  tank  itself  should  be  of  enameled  iron  to  have 
the  best  results  as  the  acid  of  the  fruit  w411  always  to  some 
extent  attack  the  copper  and  this  is  liable  to  color  the  syrup 
and  more  or  less  effect  the  fruit. 

If  the  manufacturer  has  possibilities  to  have  the  steam  all 
night,  he  should  have  double  bottom  tanks  or  kettles.  This 
would  enable  him  to  blanch  in  the  same  kettle  without  remov- 
ing the  fruits.  They  would  be  cooled  with  a  stream  of  cold 
water  in  the  same  place. 

ESPECIAL  QUICK  PROCESS  FOR  PEELS. 

For  the  fruits  which  contain  no  acid  as  well  as  for  the  peels, 
a  plain  tank  with  drain  faucet  and  a  copper  coil  can  be  used. 
In  this  case  the  work  would  be  directed  as  follows: 

The  peels  are  first  blanched,  then  cooled  off,  covered  with  hot 
syrup  at  14°  Beaume.    Twelve  hours  later  drain,  reboil  at  17°, 


56 

cover  the  fruits  again.  Every  twelve  hours  drain,  and  reboil 
until  '23'^  is  reached.  Then  the  operation  should  be  allowed 
to  continue  slowly  all  by  itself,  very  slowly  as  it  takes  time 
for  the  peels  to  absord  sugar.  Ten  days  after  the  blanching, 
the  peels  must  be  thoroughly  candied,  hard  and  transparent. 
The  same  process  will  apply  to  all  fruits,  longer  for  some, 
shorter  for  others,  keeping  the  proportion  required  by  the  stone 
jar  process.  The  tanks  are  nothing  but  labor  and  time  savers. 
The  candied  fruits  are  then  crystalized  or  glace  by  the  regular 
process. 

FRUITS  IN  BRANDY. 

COMMON  METHOD. 

Fruits  in  brandy  are  prepared  in  different  ways,  but  to  the 
contrary  of  candied  fruits,  ripe  fruits  are  required.  The  most 
common  method  being  to  place  the  fruits  in  glass  jars  or  barrels, 
cover  them  with  spirit  at  60  per  cent,  (three  parts  double  proof 
spirit  and  one  part  water).  Leave  six  weeks,  drain  and  cover 
with  liquor  as  follows; 

For  better  grade: 

Three  parts  of  drained  spirit. 

One  part  water. 

One  part  cold  sugar  syrup  at  32°  Beaume. 

For  second  grade: 

Three  parts  drained  spirit, 

Two  parts  water. 

One  part  cold  sugar  syrup  at  32°  Beaume. 

This  process  gives  especially  good  results  with  cherries. 
However  the  high  class  goods  are  prepared  same  as  candied 
fruits.  For  these  1  refer  the  reader  to  the  various  special  for- 
mulas given  under  the  headings  of  the  different  fruits. 

Whatever  process  is  used,  the  goods  are  only  marketable 
six  weeks  after  the  fruits  have  been  covered  with  the  liquor. 
It  requires  this  time  for  the  fruits  to  absorb  the  sugar  and 
*he  spirit  in  the  required  proportion  to  render  them  palatable 


57 

When  green  fruits  are  to  be  put  up  in  brandy,  they  must 
be  thoroughly  blanched  first. 

PEARS  IN  BRANDY. 

The  "Beurre"  and  "Duchess"  varieties  are  the  best.  Do 
not  bleach  them  in  the  sulphur  fumes,  but  peel,  blanch  and 
put  in  sugar  same  as  for  candied  pears.  When  29°  is  reached, 
bottle  and  cover  with  liquor. 

Two  parts  double  proof  spirit, 
One  part  cold  32°  syrup. 

Cover  with  paper,  fasten  with  twine,  leave  for  one  week  for 
the  fruit  to  absorb  part  of  the  liquor,  refill  the  jars  and  seal 
with  Phoenix  caps  lined  with  w^ater-proof  corks. 

A  few  grains  of  vanilin  added  to  the  liquor  will  add  great- 
ly to  the  flavor. 

QUINCES  IN  BRANDY. 

Peel  the  fruits  placing  them  in  water  containing  one  ounce 
of  alum  to  each  six  gallons  of  water.  Then  slice,  core  and 
put  in  glass  jars  and  cover  with  proof  spirit.  After  ono  hour, 
during  which  prepare  a  kettle  of  syrup  at  25°  Beaume  and  allow 
it  to  cool  off,  throw  the  sliced  quinces  in  the  said  syrup  and  heat 
slowly  until  the  quinces  are  softened.  Pick  the  slices  one  by  one 
placing  them  in  a  stone  jar,  boil  your  syrup  until  it  reaches  28° 
and  pour  over  the  quinces.  Leave  thirty-six  hours,  then  drain 
and  bottle  the  fruits,  covering  with  liquor  made  of: 

Proof  Spirit  in  which  the  skins  have  infused,  two  parts, 
cold  syrup  at  28°  one  part.  Cover  with  parchment  paper,  leave 
stand  eight  days,  refill  the  jars  with  same  liquor  and  seal 
air  tightly. 

CHERRIES  IN  BRANDY. 
VARIOUS  FLAVORINGS,  THEIR  PREPARATION. 

There  are  several  ways  of  preparing  cherries  in  brandy. 
The  best  products  being  made  as  follows: 

Take  ripe,  sour  cherries,  cutting  the  stems  with  scissors 
leaving  about  one  half  inch  long  to  the  fruit,  prick  them  with 


58 

copper  pins,  throw  tliem  gently  in  medium  hot  alum  water^ 
and  cool  the  cherries  quickly  in  a  cold  running  water  bath. 

Place  them  in  a  stone  jar,  pour  over  them  hot 
boiling  syrup  marking  15°  Beaume.  Twenty-four 
hours  later  drain  the  syrup.  Place  them  in  a  barrel 
with  liquor  composed  of: 

Coriander     distilled  spirit  3  parts, 

Chinese  cinnamon  "  "       2       " 

Cloves                       "  "       1       " 

Double  proof  spirit  118       " 

Water  76       " 


200 


Bottle  for  Fruits 
in  Brandy. 

Five  weeks  later  the  cherries  have  absorbed  all  the  spirit 
required.  They  are  put  in  jars  or  bottles  which  are  filled  with 
liquor  made  as  follows: 

Previous  infusion  liquor      70    quarts, 
Water  20       " 

Sugar  (crystalized)  35    pounds. 

Add  a  few  drops  of  carmine  to  color  it  pale  pink.  Seal  jar& 
airtightly. 

The  cherries  will  keep  for  years  and  retain  their  strength^ 
quality  and  color.  Of  course  the  liquor  can  be  flavored  with 
other  spices.    A  good  formula  is  the  following: 
Stock  flavor. 


Infusion 

of  vanilla  beans 

4  parts,. 

t( 

"    Ceylon  cinnamon 

2       " 

u 

"    cloves 

^      " 

11 

"    peach  and  apricot  pits 

1     " 

To  infuse  cherries; 

8 

Stock  flavor 

4  parts. 

Double  proof  spirit           120       " 

W^ater 

76       " 

/ 

200 


59 

I  have  here  above  described  the  preparation  of  the  highest 
class  of  brandied  cherries.  During  the  first  part  of  the  operation 
the  fruit  absorbs  a  certain  quantity  of  sugar.  This  renders^ 
it  firm  and  prevents  it  from  being  too  easily  penetrated  by  the 
spirit.  But  it  is  to  be  remembered  that  the  cherries  must  be  ripe. 
The  sour  cherries  are  the  finest  in  flavor,  but  red  bigarreaux 
or  white  cherries  can  be  used.  The  liquor  of  the  latter  is 
always  to  be  colored. 

Low  priced  goods  are  prepared  as  follows : 

Cut  the  stems  at  one  half  their  length,  prick  with  copper 
pins,  throwing  them  in  a  bucket  of  cold  alum  water  for  one 
hour. 

Put  in  barrels  with  spirit  a  few  grains  of  vaniline  and  one 
per  cent,  of  flavor  composed  of: 

3  parts  distilled  spirit  of  coriander, 
2       "  "  "        "    cinnamon, 

1       "  "  "        "    cloves. 

Six  weeks  later  put  in  jars  covering  with  liquor  made  as- 
follows: 

Previous  infusion  liquor  60  quarts, 
Sugar  26  pounds, 

Water  30  quarts. 

and  seal  airtightly. 

GREENGAGES  IN  BRANDY. 

The  most  usual  process  is  the  following: 

Take  greengages  which  are  not  ripe  and  of  dark  green 
color.  Cut  the  end  of  the  stem  leaving  two-thirds  of  its  length 
attached  to  the  fruit,  prick  with  the  copper  pins,  wash  in  cold 
water  and  put  in  copper  kettle  with  a  large  quantity  of  water  to 
which  has  been  added  one  ounce  of  common  salt  to  each  two  gal- 
lons of  water,  heat  slowly  and  as  soon  as  it  reaches  205°  Fahren- 
heit, shut  off  the  steam  and  remove  the  greengages  gently  with 
the  aid  of  the  skimmer  to  the  cold  water  bath  containing  two 
ounces  of  alum  to  each  six  gallons  of  water.  Remove  them  one 
hourlater,andallowthemtodryforanother  hour  on  white  willow 


60 


trays  or  hurdles,  put  in  earthenware  jars  and  pour  over  hot  sugar 
syrup  at  26°.  Drain  a  few  hours  later,  reboil  at  same  degree  and 
pour  over  again. 

Repeat  the  operation  twenty-six  hours  later  with  syrup 


at  27°  and  once  more  at  28°. 

Drain  and  bottl 

liquor : 

Proof  spirit 

.   5  quarts, 

Water 

2        " 

Syrup  at  32° 

1 

Vanila  infusion,  a  few  drachms. 

Vanillin  can  be  used  in  place  of  vanilla. 

In  this  process  the  contact  of  the  fruit  with  the  copper 
of  the  kettle  in  presence  of  salt  will  make  the  greengages  remain 
green.  For  the  benefit  of  the  too  scrupulous  manufacturers,  I 
will  give  the  following  rec.eipt: 

Prepare  the  fruit  as  described  for  the  candied  greengages, 
but  use  ripe  fruit.  After  they  have  been  in  the  various  syrup 
baths  up  to  28°,  remaining  24  hours  in  the  latter,  drain,  bottle 
and  cover  them  with  liquor  as  given  here  above.  Cover  with 
paper,  leave  stand  ten  days  that  the  gages  will  absorb  all  the 
liquor  they  can,  refill  with  the  liquor  and  seal  airtightly. 

All  other  plums  are  treated  the  same  way  omitting  the 
green  coloring  if  they  are  of  the  yellow  or  red  variety. 

PEACHES  IN  BRANDY. 

On  the  market  in  three  varieties,  yellow,  red  and  green. 

1.     "Yellow  Peaches." 
Take  medium  ripe  peaches,  prick  with  the  copper  pins,  wash 
in  cold  water  and  put  in  stone  jars.     Pour  over  hot  syrup  at 
25°,  drain  after  twelve  hours,   reboil  at  26°   leaving  3  days, 
then  bottle  covering  with  liquor: 

Proof  spirit  4  quarts, 

sugar  syrup  at  32°  1        " 

and  color  slightly  with  "Lemon  yellow."  Cover  the  jars  with 
parchment  paper  tied  around  the  neck,  leave  twelve  days,  give 
the  fruit  time  to  absorb  the  liquor  and  refill  the  jar  to  the  top. 
Seal  airtightly. 


61 

2.  "Ked  Peaches". 

Take  red  variety,  treat  exactly  as  for  the  yellow  adding 
"Kaspberry  Red"  aniline  when  bottling. 

3.  "Green  Peaches." 

Take  hard,  unripe  peaches,  peel  them  with  the  machine,, 
wash,  then  blanch  by  throwinpj  into  hot  boiling  water  colored 
with  "Emerald  Green"  (aniline).  Boil  until  the  fruit  is  softened 
and  cool  off  promptly  in  cold  running  water.  Kesume  the  pro- 
cess same  as  for  the  yellow  peaches,  but  do  not  add  any  coloring^ 
to  the  liqu(/r  when  bottling. 

The  green  peaches  can  also  be  prepared  by  the  salt  process 
as  described  for  the  greengages. 

APRICOTS  IN  BRANDY. 

Take  nearly,  but  not  yet  ripe  apricots,  prick  them  with 
the  copper  pins  putting  them  m  alum  water  (one  ounce  to  six 
gallons),  blanch  them  same  as  for  candying,  placing  them  back 
one  by  one  in  the  alum  water,  drain,  dry  them,  and  put  in  stone 
jars  pouring  over  hot  boiling  syrup  at  25°  Beaume.  Twenty-four 
hours  later  drain,  reboil  the  syrup  at  28°  and  pour  over.  Three 
days  later  drain,  reboil  at  30°  and  four  days  later  bottle  the 
apricots  covering  with  liquor: 

Double  proof  spirit  2  quarts, 

syrup  (at  26°  Beaume)  1       " 

flavor  with  one  per  cent,  of  "Noyaux"  spirit  or  two  per  cent, 
of  infusion  of  apricots  and  peach  stones. 

Cover  the  jars  with  paper  and  twine.  Ten  days  later  the  apricots 
will  have  absorbed  all  the  liquid  they  possibly  can.  Refill  the 
jars  with  liquor  and  seal  airtightly. 

STRAWBERRIES  IN  BRANDY. 

First  Quality.  Take  candied  strawberries,  leave  them  in 
cold  water  for  about  ten  minutes  so  as  to  melt  the  outside  coat- 
ing of  sugar,  bottle  and  fill  with  liquor: 

Double  proof  spirit  2  parts, 

syrup  at  32°  1       " 


62 

Second  Quality.    Put  berries  in  small  barrel,  cover  with: 

Double  proof  spirit  2  parts, 

water  1       " 

^fter  forty  days  bottle  the  berries,  covering  with  liquor; 

Infusion  spirit  4  parts, 

syrup  at  32°  1       " 

water  1       " 

BLACKBERRIES  IN  BRANDY. 

Put  the  berries  in  jars  and  cover  with: 

Proof  alcohol  3  parts, 

double  proof  alcohol  1       " 


^nd  seal  jars  airtightly.    After  four  weeks,  drain  and  cover  with 

liquor: 

Previous  infusion  spirit  3  parts, 

syrup  at  32°  Beaume  1       " 


-and  seal  airtightly. 

FIGS  IN  BRANDY. 

Prepare  same  as  "Figs  in  Syrup,"  but  instead  of  syrup  fill 
the  bottle  with  lipuor: 

Proof  spirit  4  parts, 

syrup  at  30°  1       " 

5       " 
and  seal  airtightly. 

Ripe  figs  would  not  have  as  much  appearance  as  those  pre- 
pared as  above  but  would  have  better  flavor.  Peel  them  and 
put  in  glass  jars  covered  with  double  proof  alcohol.  After  ten 
days  drain.  Filter  the  spirit,  add  one  quart  of  syrup  at  30°  to 
^ach  two  quarts  of  filtered  spirit  and  cover  the  fruit,  then  seal 
the  jars  airtightly. 


63 

NUTS  IN  BRANDY. 

Treat  same  as  "Nuts  in  Syrup,"  bottle  and  cover  with  liquor: 

Proof  spirit  4  parts, 

syrup  at  32°  1       " 

then  seal  the  jars. 

GREEN  NUTS  IN  BRANDY. 

People  who  are  fond  of  them  say  they  are  good  for  the 
stomach.     They  are  prepared  as  follows: 

Take  unripe  nuts;  a  needle  must  easily  pierce  througn, 
but  do  not  prick  to  the  heart  with  the  copper  needles.  Boil  in 
water  containing  one  ounce  of  sulphite  to  each  four  gallons  ot 
water.  After  a  few  minutes,  when  the  water  is  black,  take  the 
fruit  out,  throw  them  in  a  new  cold  bath  of  sulphite  and  water. 
Leave  a  few  hours  and  reboil  in  the  same  water.  Repeat  the 
operation  until  the  fruits  are  softened  and  the  water  remains 
nearly  colorless. 

.  Then  color  green  by  boiling  a  minute  in  plain  water  slightly 
colored  with  "Emerald  Green"  (aniline  color.)  Rinse  in  clear 
cold  water,  bottle,  covering  with  same  liquor  as  the  white  nuts 
and  sealing  also  in  the  same  way. 

MELONS  IN  BRANDY. 

Treat  same  as  "Melons  in  Syrup,"  but  after  they  are  bottled, 
cover  with  double  proof  alcohol         2  parts. 
Syrup   at  30°         1        " 

3 

ANGELICA  IN  BRANDY. 
Take  candied  Angelica,  bottle  and  cover  with  liquor. 

Proof  spirit  4  parts, 

Syrup  at  32°  1       " 

5       " 
Seal  air  tightly. 


64 

CHESTNUTS  IN  BRANDY. 

Take  candied  chestnuts,  put  in  glass  jars,  cover  with  liquor 

Double  proof  spirit,  30  quarts, 

Sugar  (crystalized),  38  pounds, 

Water,  55  quarts, 

Infusion  of  vanilla  beans,  i     pint. 

and  seal  the  jars  air  tightly. 

MEDLARS  IN  BRANDY. 

Treat  exactly  as  for  the  "Medlars  in  Syrup,"  but  after  bot- 
tling, cover  with  liquor 

Proof  spirit,  4  quarts. 

Syrup  at  30°  1       " 

5       " 
and  seal  air  tightly. 

MANDARINES  IN  BRANDY. 

Take  candied  mandarines,  put  in  glass  jars  with  double 
proof  alcohol  for  thirty  days,  drain,  cover  with  liquor 

Drained  alcohol  filtered,         2  parts, 
Sugar  syrup  at  32°,  1       " 

3       " 
and  seal  air  tightly. 

LIMES  IN  BRANDY. 
Treat  same  as  the  "Limes  in  Syrup,"  but  cover  with  liquor. 

Proof  spirit  4  parts. 

Syrup  at  30°  1     " 

5 


65 


SYRUPS. 
SUGAR    SYRUP— PREPARATION— CLAKIFICATIOX. 

Plain  S3  rup  is  merely  a  solution  of  sugar  or  glucose  in  boil- 
in  water  made  strong  enough  so  as  not  to  ferment.  In  winter  time 
2S"  syrup  will  keep  all  right,  in  summer  it  requires  30°,  but  to 
be  on  the  safe  side  it  should  be  made  at  32°  Beaume. 

To  quickly  make  25°  syrup  take 

Sugar  2  lbs. 

Water  2  quarts 

boil  five  minutes. 
For  31°  to  32°  syrup,  melt  on  slow  fire 

Sugar  17  lbs. 

Water  6  quarts 

bring  to  boil  and  skim. 

Even  the  best  refined  sugar  does  not  give  bright,  clear  syrup^. 
it  must  be  clarified.  The  operation  requires  no  special  tools  or 
machinery.  To  prepare  a  batch  of  syrup,  dissolve  110  pounds 
of  sugar  in  five  gallons  of  water,  add  to  it  three  quarts  of  al- 
bumen water,  bring  to  boil  stirring  continually.  As  soon  as  the 
foam  forms  and  rises  in  the  kettle,  add  one  more  quart  of  al- 
bumen water.  Keep  on  the  fire  and  when  it  rises  again  pour 
in  another  quart  of  the  water,  then  give  a  good  boiling  for  a 
few  minutes,  stirring  all  the  time. 

As  soon  as  the  fire  is  lowered  the  foam  will  settle.  It  has 
then  a  gray,  dirty  appearance;  it  contains  all  the  dust  and  im- 
purities which  were  in  the  sugar.  Remove  it  with  the  skimmer, 
the  syrup  is  then  clear.  The  boiling  should  be  resumed  to  bring 
it  to  the  desired  degree  of  strength. 

The  addition  of  two  drachms  of  acetic  acid  will  improve  the 
syrup  in  case  it  has  an  oily  appearance  due  to  a  viscous  or 
slimy  fermentation  caused  by  the  growth  of  the  bacilli  viscosi. 
When  still  brighter  syrup  is  required,  after  the  clarifying  with 
albumen  water,  it  should  be  filtered.  For  this  take  a  two-gallon, 
heavy,  white  flannel  filter.     After  it  is  washed  in  hot  boilings 


()G 


wilier,  iay  it  in  a  Avhite  osier  cone  having  same  shape  as  the 
filter  and  resting  itself  in  a  copper  cone  with  a  faucet  at  the  bot- 
tom. Crush  three  sheets  of  gray,  French 
filtering  paper.;  when  reduced  in  paste, 
wash  it  in  a  few  quarts  of  hot  water, 
then  dissolve  in  two  gallons  of  the  hot 
boiling  syrup.  Pour  in  the  filter,  leave 
two  minutes  to  settle,  then  open  the 
faucet.  The  first  few  quarts  which  will 
not  run  through  clear,  w^ill  be  poured 
back  into  the  filter.  While  this  filter 
is  ready,  jou  can  use  it  for  filtering  as 
many  gallons  of  sugar  as  you  may  desire 
without  further  preparation  or  addition 
of  paper. 

This  enclosed  copper  filter  with  a  fau- 
cet is  the  only  practical  way.  It  retains 
a  coat  of  steam  around  the  filter  which  facilitates  greatly  the 
work.  The  osier  basket  or  chemise  is  to  prevent  the  flannel  from 
resting  against  the  copper  filter  or  cone  as  this  would  prevent 
the  liquid  from  passing  through  the  flannel  and  consequently  to 
filter. 


ALBUMEN  WATER. 

The  albumen  water  is  prepared  as  follows :  Take  the  white 
£ind  the  shells  of  ten  eggs,  add  one  quart  of  water  and  beat  well 
with  a  Avillow  sticks  broom,  same  as  sold  by  all  the  bottlers'  sup- 
plying houses;  add  slowly  more  water  until  making  a  total  of 
ten  quarts  (one  quart  v/ater  per  egg),  add  1-6  ounce  of  salicylic 
acid  to  prevent  from  spoiling  and  the  albumen  will  keep  several 
days. 


SAVING  THE  SUGAR  WASTE,  FOAM,  ETC. 

All  the  sugar  waste,  the  foam,  etc.,  is  accumulated  in  a 
bucket  which  is  in  the  laboratory  for  that  purpose.  Dissolve 
its  contents  in  about  four  times  its  volume  of  water,  stir,  boil 
and  skim.  You  will  this  way  save  quite  a  number  of  pounds  of 
sugar.    The  second  skimming  you  obtain  will  be  of  no  use. 


KEEP1^'G  STOCK  OF  SYRUP. 

If  to  be  kept  in  stock  the  32°  syrup,  whether  pure  sugar, 
glucose  or  mixed,  should  be  stored  in  tinned  copper  tanks  which 
must  be  absolutely  dry.  Place  only  the  cover  on  when  the  syrup 
is  entirely  cooled  off. 

PLAIN  AND  FEiniENTED  FRUIT  JUICES. 

Fruit  juices  are  of  two  kinds. 

1.  Plain  and  preserved,  which  are  used  for  jellies. 

2.  Alcoholic  or  fermented  juices,  used  for  syrups. 

If  you  boil  an  unfermented  juice  with  sugar  and  water  you 
will  obtain  a  jelly.  To  the  contrary,  if  the  juice  has  been  fer- 
mented, you  will  obtain  a  fruit  syrup.  However,  fruit  syrups 
are  oft^n  made  by  mixing  sugar  syrup  with  the  fruit  juice,  but 
in  this  case  as  you  cannot  boil  it  to  insure  its  keeping,  you  must 
add  to  it  at  least  one  ounce  of  salicylic  acid  to  each  six  quarts  of 
syrup  to  prevent  the  fermentation.  This  syrup  will  have  little 
flavor  as  the  proportion  of  antiseptic  is  very  large;  it  practically 
kills  the  flavor  of  the  fruit.    However  this  method  is  often  used. 

The  juices  which  corrode  the  metal  should  be  kept  in  gallon 
stone  jars,  the  others  in  double  gallons  of  heavy  tinplate.  These 
gallons  can  be  used  time  and  time  again,  if  made  of  lacquered 
tinplate  on  the  inside,  but  when  emptied  they  should  be  well 
washed  and  dried.  They  should  also  be  coated  with  metallic 
paint  outside  (red  lead). 

APPLE  JUICE. 

1°  white  juice  for  blonde  and  light  color  jellies. 

Peel  the  apples,  boil  two  parts  apples  and  one  part  water, 
when  well  melted  throw  in  a  large  heavy  canvas  enclosed  in  a 
white  osier  frame  or  basket.  Allow  all  the  clear  white  juice  to 
drain.  Put  the  juice  back  in  the  kettle,  bring  to  boil  and  pour 
hot  in  gallon  stone  jars  which  are  first  rinsed  with  hot  boiling 
v-ater.  Seal  with  corks  which  have  been  soaked  ten  minutes  in 
boiling  water.    Keep  the  jars  laying  flat  in  a  cool,  dark  place. 

If  you  have  no  objection  to  salicylic  acid,  add  one  ounce  per 
six  gallons  of  juice. 


6S 

If  you  desire  to  keep  in  double  gallon  cans,  fill  the  tins  hot, 
seal  and  process  at  240°  for  fifteen  minutes. 

Pass  the  apples  remaining  in  the  basket  through  a  metallic 
sieve  to  separate  the  core  and  seeds.  It  will  be  of  clear  color 
and  used  later  for  apple  butter.  Can  in  gallons  or  double 
gallons.    Process: 

Gallons,  30  minutes  in  boiling  water; 

Or,  10         "        at  240  Fahrenheit. 

Double  gallons,  50  minutes  in  boiling  water; 
Or,  15         "         at  240  Fahrenheit. 

2°  Ordinary  Apple  Juice. 

For  ordinary  apple  juice,  melt  one  part  of  apples  and  one 
part  of  water,  add  to  it  the  peels  and  cores  you  may  have  and 
boil  thoroughly,  stirring  with  a  large,  wooden  spatula  or  spoon. 
Drain  in  the  willow  basket  as  described  above.  Preserve  in  the 
same  way  the  juice  and  the  pulp. 

The  juice  obtained  will  be  tinted  pink  and  is  to  be  used  for 
red  jellies.  The  pulp  will  not  be  of  clear  color  but  slightly 
brown;  it  will  be  used  for  red  jams. 

QUINCE  JUICE,  FERMENTED  AND  PLAIN. 

The  quince  juice  for  clear  jellies  is  prepared  by  boiling 
peeled  and  cored  quinces  in  water.  When  the  quince  is  quite 
soft,  drain  the  juice  and  treat  same  as  apple  juice.  The  quarters 
are  canned,  covered  with  28°  syrup  and  processed. 

Gallons,  15  minutes  at  240  Fahrenheit. 

Double  gallons,  23         "         at  240  Fahrenheit. 

They  will  absorb  the  sugar  and  later  be  used  for  jams  and 
preserves. 

The  ordinary  juice  is  made  by  boiling  cut  up  second  grade 
quinces;  add  the  peels  you  may  have  and  treat  as  for  apples. 
The  pulp  you  will  use  for  jams. 

The  fermented  juice  is  made  by  grating  the  quince  (the  pits 
must  be  separated).  Press  the  juice  in  the  press,  allow  to  fer- 
ment for  three  or  four  days  and  clarify  hot  by  albumen  process, 
(same  as  for  clarifying  sugar  syrup).  Bottle  hot  in  stone  jars 
same  as  api)le  juice. 


(il) 

PEAK  JUICE. 

Pears  are  treated  same  as  the  quinces. 

CHEKRY,  RASPBERRY,  STRAWBERRY,  RED  CUR- 
RANT, BLACK  CURRANT,  BLACKBERRY, 
HUCKLEBERRY  JUICE. 

Juice  of  cherries,  raspberries,  strawberries,  red-currants, 
are  made  as  follows: 

Melt  the  fruits  on  the  fire  with  one  third  water,  boil  "and 
stir.  Extract  the  juice  by  hydraulic  press,  reboil  and  put  in 
stone  jars  same  as  apple  juice.  For  the  fermented  juice,  leave 
it  tAventy-four  hours  to  ferment  in  the  cellar  or  basement,  clar- 
ify by  hot  albumen  process  and  put  up  same  as  fermented  quince 
juice. 

LEMON  AND  ORANGE  JUICE. 

Lemon  and  orange  juices  are  always  fermented.  Take  the 
pulp  of  the  fruits,  cut  it  up,  mix  with  chopped  rye  straw  and 
press.  Ferment  the  juice  six  days  in  the  cellar,  clarify  hot  and 
bottle  in  stone  jars. 

To  clarify  the  juices,  place  them  in  the  kettle,  heat  to  about 
190'  Fahrenheit,  add  2  per  cent,  of  albumen  water  (see  clar- 
ification of  the  sugar  SA^rup),  stir  well,  bring  to  boil,  skim  and 
bottle  the  juice  same  as  described  for  apple  juice. 

ALCOHOLIC  FRUIT  JUICES. 

Alcoholic  juices  are  made  by  adding  12  per  cent,  of  double 
proof  spirit  to  fresh  pressed  fruit  juice,  mix  well,  filter  through 
the  flannel  and  bottle.    No  boiling  is  required. 

FRUIT  SYRUPS. 

FRUIT  SYRUPS  BY  THE  JUICES. 

Fruit  syrups  prepared  with  the  juices  are  all  prepared  in 
the  same  manner.  We  will  give  the  cherry  syrup  as  an  ex- 
ample.     Always    bottle    warm,   seal    onlv    when    cold    with 


70 

Phoenix  Caps  or  best  grade  of  corks  dipped  in  double  proof 
spirit.    The  inside  of  the  bottles  must  be  perfectly  dry. 
Prepare  as  follows: 

One  part  (weight)  juice   (plain  or  fermented) 
One      "  "       sugar 

Boil  at  30°  Beaume.    Clarify  by  albumen  process. 
Same  preparation  for  syrups  of  cherries,  peaches,  apricots, 
strawberries,  red  currants,  blackberries  and  huckleberries. 

SYRUPS  OF  FRESH  FRUIT. 

FRESH  STRAWBERRY  SYRUP. 

Crush  and  bring  to  boil,  then  strain. 

Strawberry  3  parts 

Sugar  6      " 

Water  2       " 

SYRUP  OF   QUINCE. 

Fermented  juice  10  parts 

Sugar  17      " 

Boil,  filter  and  reboil  to  mark  36°  Beaume 

GENUINE  GRAPE  SYRUP. 

Press  fresh  grapes,  leave  the  juice  in  contact  for  one  hour 
with  pieces  of  marmor  or  natural  chook.  Filter  and  boil  until 
31°  Beaume  is  reached. 

FANCY  SYRUPS. 
KIRSCHENWASSER  PUNCH  SYRUP. 

Sugar  11  lbs. 

Kirschenwasser  5  quarts 

Double  proof  spirit  3  1-2  quarts 

Lemon  spirit  1  quart 

Citric  acid  1-4  ounce 


71 

Dissolve  first  the  sugar  in  water  making  syrup  of  32° 
Beaume,  stop  boiling  and  add  the  spirit,  kirschenwasser,  lemon 
and  acid. 

COGNAC  SYRUP. 

Sugar  550  parts 

Brandy  300       " 

Lemon  spirit  1  part 

Citric   acid  1-2  " 

Dissolve  the  sugar  in  weak  tea  making  a  syrup  of  32° 
Beaume,  then  add  the  brandy,  lemon  and  citric  acid. 

JAMAICA  RUM  SYRUP. 

Sugar  500  parts 

Rum  200       " 

Double  proof  spirit  100       " 
Lemon  spirit  1-1 " 

Orange       "  1-4 " 

Citric  acid  1-2" 

Prepare  by  dissolving  the  sugar  in  weak  tea  and  prepare 
same  as  cognac  syrup. 

MARSHMALLOW  SYRUP. 

Crush  white  marshmallow  roots  into  small  pieces  and  boil 
three  quarters  of  an  hour  in  water.  Dissolve  your  sugar  in  this 
water  and  boil  to  30^  Beaume.  The  syrup  will  be  cloudy.  Filter 
hot  through  the  flannel,  filter  with  crushed  filter  paper  same  as 
described  for  clarification  of  sugar  syrup. 

GENUINE  VIOLETTE  SYRUP. 

Wash  the  flowers,  leave  them  in  water  for  two  hours  and 
cook  them  in  the  same  water  in  a  tinned  copper 
bain  marie  for  twelve  hours.  Squeeze  in  a  hand  press,  add 
sugar  to  the  liquid  until  it  reaches  32°  Beaume  and  filter  hot 
same  as  marshmallow  syrup. 


72 

This  syrup  will  have  a  light  purple  blue  color;  a  few  drops 
of  ammonia  will  make  it  turn  green.  The  artificial  colored 
45yrups  or  imitations  will  not  turn  green  by  the  addition  of 
^immonia;  th(  y  will  turn  red  by  the  addition  of  vinegar,  the 
genuine  will  not. 

ROSE  SYRUP. 

Rose  water  1  quart 

Water  2      " 

Dissolve  the  sugar  in  cold  rose  water,  place  on  slow  fire  add- 
ing pure  sugar  until  30°  Beaume  is  reached,  color  light  pink  and 
filter. 

ORANGE  FLOWER  SYRUP. 

The  orange  flower  syrup  is  prepared  in  the  same  manner 
:as  rose  syrup,  but  using  orange  flower  water. 

FRUIT  SYRUPS  BY  THE  FRUIT  EXTRACTS. 

The  progressive  manufacturer  should  prepare  his  juices  in 
"ihe  form  of  extracts  and  all  that  woidd  be  required  for  him  is 
io'keep  a  stock  of  plain  sugar  syrup  at  30°  Beaume.     He  could 
then  at  any  time  prepare  sjTup  of  the  kind  desired  by  mixing. 
Cold  syrup  50  parts 

Extract  1       " 

The  syrup  must  be  bottled  in  perfectly  dry  bottles  and  sealed 
Tvith  corks  previously  dipped  in  double  proof  spirit.  The  extracts 
should  be  prepared  as  follows: 

EXTRACT  FORMULAS. 
STRAWBERRY  SYRUP  EXTRACT. 

Strawberry  water  2  quarts 

Strawberry  spirit  '4       ''  ■ 

"  Alcoholic  juice      3       " 

Cochineal  extract  1       '' 

Cudbear  .       1       " 

Tartaric  acid  3  lbs. 

IMix  in  a  glass  demijohn  and  filter  a  few  days  later. 


73 


KASPBERRY  SYRUP  EXTRACT. 

Distilled  raspberry  water  20  quarts 

Alcoholic  juice  20       " 

Raspberry  spirit  4       " 

Strawberry  spirit  3       " 

Cudbear  extract  15       " 

Tartaric  acid  45  lbs. 

RED  CURRANT  SYRUP  EXTRACT. 


Alcoholic  red  currant  juice 
Alcoholic  sour  cherry  juice 
Fermented  black  currant  juice 
Distilled  water  of  raspberry 
Distilled  spirit  of  strawberry 
Tincture  of  Vanilla 
Tartaric  acid 
Citric  acid 
Cudbear  extract 


BLACK  CURRANT  SYRUP  EXTRACT. 


55 

quarts 

5 

6 

6 

3 

1 

40 

lbs. 

10 

u 

35 

quarts 

Alcoholic  black  currant  juice 
Distilled  black  currant  spirit 
Raspberry  extract  (made  as  above 
described) 

25  quarts 
22       " 

2       " 

Strawberry        "             " 
Tartaric   acid 

2       " 
9  lbs. 

Cudbear  extract 

12       " 

BLACKBERRY  SYRUP  EXTRACT. 

Alcoholic  blackberry  juice  25  quarts 

Distilled  black  currant  spirit  2       " 

Distilled  raspberry  water  2       " 

Distilled  strawberry  spirit  4       " 

Cudbear  extract  18  quarts 


74 


PINEAPPLE  SYRUP  EXTRACT. 

Grate  fresh,  well-ripened  pineapples,  pu,t  in  double  gallon 
cans,  adding  two-thirds  of  a  pint  of  water  per  gallon,  seal  air- 
tight and  process  one  hour  at  240°  Fahrenheit. 

When  cold  press  under  hydraulic  press  and  prepare  ex- 
tract. 

Pineapple  juice  20  quarts 
Strawberry  spirit  4       " 

Citric  acid  4  lbs. 

Tartaric  acid  6     " 

Filter  and  bottle. 

LEMON   SYRUP   EXTRACT. 

Lemon  spirit  20  quarts 

Fermented  lemon  juice  20       " 

Citric  acid  15    lbs. 

ORANGE  SYRUP  EXTRACT. 

Fermented  orange  juice  5  quarts 

Orange  peel  infusion  5       " 

Orange  spirit  \         15       " 
Citric  acid  6    lbs. 

Tartaric  acid  4     " 

GRENADINE  EXTRACT. 

Lemon  distilled  spirit  1  quart 

Lemon  peel  infusion  1       " 

Orange  distilled  spirit  1       " 

Vanilla  infusion  1  pint 
Raspberry  extract  (made  as  above 

described)  8  quarts 

Alcoholic  black  currant  juice  1  quart 

Tartaric  acid  15    lbs. 

'Cochineal  extract  9  quarts 


COFFEE   EXTRACT. 

Take  goodquality  of  beans,  1-2  Java,  1-4  Mocha,  1-4  Antillas 
or  Mexican  beans.  Roast  your  beans  in  a  cast  or  slieet  iron 
roaster  on  direct  fire,  tlie  beans  should  be  roasted  black;  they 
must  be  over-roasted.  Cool  off  in  open  air  without  addition  of 
water.    Grind  the  beans. 

Put  in  double  gallon  cans,  cover  with  hot,  boiling  water, 
seal  air-tightly  and  process  two  hours  at  240°  Fahrenheit.  Open 
your  cans  when  cold,  strain  and  bottle. 

Roasted  coffee  beans  12    lbs. 

Water  42  quarts 

ORGEAT  (Bitter  Almonds)  EXTRACT. 

Alcohol  (double  proof)  22  quarts 
Benzoin  6  1-2  lbs. 

Bitter  almond  essence  1-4  lb. 

Orange  flower  water  7  quarts 

Lemon  spirit  1  quart 

Tartaric  acid  1  1-4  lb. 

Dissolve  first  the  benzoin  in  the  alcohol,  then  add  the  other 
products. 

All  these  extracts  give  the  highest  grade  of  syrups,  they 
keep  for  years,  will  never  spoil,  but  gain  by  age.  In  the  formulas 
will  be  found  the  ways  and  means  to  prepare  the  spirits,  fruit 
waters  and  various  products  used  to  prepare  them.  (See  the 
index.) 

ORIENTAL  ROSE   SYRUP. 

Fine  syrup  is  also  made  by  adding  to  plain  sugar  syrup  the 
necessary  quantity  of  rose  essence.  This  syrup  is  much  used  in 
the  Orient,  and  is  one  of  the  finest  and  most  delicate  when  pre- 
pared with  the  genuine  rose  essence.  The  imitation  is  made  by 
substituting  geranium  essence  for  rose  essence. 


7G 

IMITATION  VIOLET   SYRUP. 

An  imitation  of  violet  syrup  is  made  as  follows: 

Iris  root  alcoholic  infusion  1  quart 

Cold  syrup  at  32°  Beaume  6  quarts 

Color  with  aniline  purple. 

VANILLA  SYRUP. 

Cold  32°  sugar  syrup  50  parts 

Vanilla  bean  infusion  1  part 

FRUIT  JELLIES. 

Pure  sugar  jellies  are  made  by  merely  boiling  the  juice 
with  sugar,  two  pounds  of  sugar  per  quart  of  juice,  skim  and 
boil  until  it  drops  in  jelly  from  the  wooden  spoon  or  spatula. 

It  is  very  essential  that  your  jellies  be  bright  and  clear,  and 
in  order  to  obtain  this  the  sugar  should  be  first  put  in  the  kettle, 
adding  just  enough  water  to  dissolve  it.     Con- 
stantly skim  the  foam  and  boil  until  the  sugar  is 
brittle.    The  sugar  is  brittle  when,  dipping  your 
finger   in   cold   water  then   in   the   syrup   then 
quickly  in  cold  water  again,  it  will  form  a  solid 
°ntu\d-8b'aped?euy     coatlug  to     youF  fiuger,  being     transparent  and 
^"-  brittle. 

At  this  time  add  your  juice,  boil  until  it  will  drip  in  jelly 
from  the  spoon,  at  which  time  your  jelly  should  mark  32°  Beaume. 
Pure  sugar  jellies  are  too  sweet  for  the  average  taste — 1-2 
sugar  and  1-2  glucose  is  often  preferred  by  the  consumer. 

.  The  above  is  the  best  way  to  prepare  high-grade  jellies  of 
the  following  fruits:  Apples,  pears,' quinces,  strawberries,  rasp- 
berries, blackberries,  red  currants,  black  currants,  etc. 

However,  as  the  berries  only  give  a  soft  jelly,  it  is  advisable 
to  use  1-2  or  2-3  berry  juice  and  the  balance  of  apple  juice. 

When  boiling  jellies,  they  are  liable  to  raise,  swell,  foam,  and 
flow  over  the  kettle.  Always  keep  a  bottle  of  refined  cotton  or 
salad  oil  handy,  a  few  drops  will  at  once  bring  the  jelly  back  to 
its  proper  level  in  the  kettle. 


77 

Oi'imge,  lemon  and  pineapple  jellies  are  prepared  in  the 
same  way. 

1-2  Orange  juice, 
1-2  Apple        " 

or  all  apple  juice  flavoring  with  one  per  cent,  of  either  orange  or 
lemon  distilled  spirit,  adding 

1-3  lbs.  of  Citric  acid, 
1-2         "      Tartaric  acid, 

to  each  100  lbs.  of  jelly. 

When  flavoring  with  the  distilled  spirit  stop  boiling  before 
adding  it  and  do  not  boil  afterwards. 

The  syrups  which  have  been  used  for  the  candying  fruits 
come  handy  for  the  jellies,  especially  for  the  strawberries,  as 
they  are  well  flavored  by  the  fruits. 

For  yellow  jellies  (quince,  orange,  lemon  and  pineapple) 
white  apple  juice  should  be  used,  the  ordinary  common  juice  for 
the  red  jellies.     (See  apple  juice.) 

VEGETAL  COMPOUND  JELLIES. 

A  good  grade  of  trade  jelly  is  made  in  using  a  certain  pro- 
portion of  Japanese  gelatine,  a  purely  vegetable  product  (Ay- 
Thas-Gelose). 

It  is  necessary  to  use  two  kettles,  which  I  will  call  No.  1 
and  No.  2. 

Kettle  No.  1.  Melt  on  slow  fire  with  necessary  quantity  of 
water 

65  lbs.  Sugar, 
135     "      Glucose. 
Boil  and  skim. 

Kettle  No.  2.  Dissolve  on  slow  fire  2  3-4  pounds  Japanese 
gelatine  which  has  previously  been  allowed  to  soak  and  swell 
in  cold  water  for  six  hours.  When  dissolved  add  45  pounds 
glucose,  boil,  skim  and  mix  with  contents  of  kettle  No.  1. 

In  kettle  No.  2,  which  is  now  empty,  put  45  quarts  of  juice 
(apple,  quince,  currants  or  berries  juice)  and  bring  to  boil. 


78 

Turn  off  the  steam  or  take  the  two  kettles  off  the  Are,  mix 
both  contents,  adding  1  1-2  pounds  tartaric  acid  dissolved  in 
two  quarts  of  hot  water. 

This  would  give  450  pounds  of  jelly. 

When  required  the  jelly  should  be  colored  by  addition  of 

Cochineal  extract  for  strawberry, 

Cudbear  extract  for  other  red  jellies. 

Cheaper  jelly  is  made  by  using  glucose  only,  flavoring 

with  smaller  quantity  of  juice  and  using  one  ounce  of  Japanese 
gelatine  for  each  three  quarts  of  jelly  desired,  the  cost  price 
being  not  over  2-3  of  a  cent  per  pound  of  jelly  which  should 
mark  32°  Beaume  when  ready  to  put  in  cans  or  jars. 

The  melted  gelatine  can  be  boiled  with  the  sugar.  If  the 
Japanese  gelatine  solution  is  not  clear  it  should  be  filtered  hot 
through  a  flannel  filter. 

It  must  be  remembered  that  this  gelatine  must  never  boil 
in  contact  with  fruit  juices  or  tartaric  or  citric  acid,  as  it  would 
destroy  its  properties  and  not  take  into  jelly  any  more.  Same 
if  you  re-melt  your  jelly  after  it  has  cooled  off,  it  will  not  take 
solid  again  unless  new  gelatine  solution  is  added. 

When  put  up  in  tin  cans  these  should  be  lacquered  inside. 
The  cans  or  glass  jars  should  be  sealed  air-tightly  while  hot. 
If  jellies  are  processed  it  should  be  for  one  hour  at  212°,  but  this 
always  darkens  them  and  often  makes  them  cloudy. 

Jellies  made  with  Japanese  gelatine  cannot  be  processed 
as  the  acid  of  the  fruit  would  act  on  the  mucilaginous  matter 
of  the  gelatine  and  prevent  it  from  taking  into  solid  jelly  again. 

FRUIT  JAMS. 

Jams  are  made  with  either  fresh  fruits  or  fruit  pulp.  If 
made  from  fresh  fruit,  boil  them  first  with  water  same  as  if  for 
making  pulp,  that  is  to  say  with  about  one  quart  of  water  for 
each  twenty  pounds  of  fruit.  Dissolve  four  parts  of  sugar  and 
boil  same  as  for  the  jellies  and  add  five  parts  of  fruit  and  boil 
until  the  liquid  drops  into  jelly  from  the  spoon.  This  will  make 
the  highest  grade. 


Second  grade  is  made  as  follows: 


Fruit  pulp 

Sugar 

Glucose 


100  lbs. 
30      '' 
TO      " 


Boil,  adding  to  it  just  before  putting  in  cans  or  jars  1  1-4  pounds 
Japanese  gelatine  dissolved  as  described  for  "Jellies."  To  reduce 
the  cost,  pumpkin,  carrots,  beet  pulp,  etc.,  are  used  in  place  of 
higher  priced  fruits.    Ked  jams  should  be  colored  with  cudbear. 


The  above  described  covers  the  following:  Strawberry, 
raspberry,  red  and  black  currant,  cherry,  plum,  apple,  blackberry, 
huckleberry,  damson,  gooseberry,  rhubarb,  etc. 

Another  process  to  prepare  attractive  and  fine  jams  of 
cherries,  strawberries,  pears,  figs,  quinces  and  pineapple  is  to 
prepare  these  fruits  during  their  respective  seasons,  same  as  if 
they  were  to  be  candied,  but  using  ripe  or  near  ripe  fruits. 

No  bleaching  or  blanching  is  required.  Throw  your  fruits 
in  hot  syrup  at  24°  Beaume,  boil  three  minutes  and  repeat  the 
operation  twelve  hours  later.  The  third  time  put  your  fruits 
in  double  gallons,  cover  with  hot,  boiling  syrup  at  32°  Beaume, 
seal  and  process  35  minutes  at  225°  Fahrenheit.  In  the  winter 
use  these  to  make  your  jams.  You  will  find  that  the  fruits  have 
absorbed  the  sugar.  Apple  juice  will  be  used  to  form  the  body 
of  this  jam,  which  must  be  clear  to  show  the  whole  fruits  it 
contains. 

GRAPE  JAM. 

Grape  jam  is  prepared  by  merely  boiling  i  grapes,  whole 
fruits,  with  ^  juice  of  fresh  pressed  grapes.  When  it  reaches  32* 
Beaume  pour  in  cans  or  glasses.    No  sugar  is  to  be  added. 


80 

Another  process  which  is  used  in  families  and  gives  a  fine 
jam  is  this:  Boil  in  water  10  pounds  red,  common  carrots,  strain 
and  chop  the  carrots  as  tiny  as  possible.  Boil  five  pounds  com- 
mon cooking  pears  in  as  little  water  as  possible.  When  thor- 
oughly cooke<l,   chop   in   small   pieces,   then   mix  together  the 

10  lbs.  cooked  and  chopped  carrots. 
5  lbs.  cooked  and  chopped  pears, 
the  water  in  which  the  pears  have  boiled. 
15  lbs.  sugar 

10     "       (the  juice  of  20  lbs.  grapes). 
10  lbs.  fresh  grapes. 

/  ORANGE  MARMALADE. 

^  ENGLISH  FORMULA. 

Scald,  then  peel  the  oranges  and  cut  the  peels  in  thin  slices, 
like  shavings.  Cut  the  oranges  in  pieces,  take  out  the  pits  which 
would  give  a  bitter  taste  and  whatever  is  left  of  the  white  skin ; 
to  each  four  pounds  of  this  pulp,  add  six  pounds  of  sugar  and 
one  quart  of  apple  juice,  add  the  sliced  peels  and  boil  slow^ly 
for  one  hour,  after  which  boil  hard  until  the  marmalade  is  thick 
enough.     Pour  in  cans  or  jars. 

The  bitter  oranges  are  preferred: 

FRENCH  FORMULA. 

Prepare  same  as  for  English,  but  boil  the  sliced  peels  in 
water  until  they  are  actually  boiled.  Drain  and  cover  with  hot 
boiling  syrup  at  20°  Beaume.  Keep  it  hot  without  boiling  and 
put  in  stone  jars  over  night.  Drain,  reboil  your  syrup,  adding 
glucose  to  make  it  26°  and  pour  over  the  peels  allowing  to  stay 
three  days.  Drain,  reboil  the  syrup  at  same  degree  and  pour 
hot  over  the  peels.    Three  days  after  you  can  prepare  your  jam. 

The  orange  itself  has  been  cut,  the  pits  taken  out.  Mix 
the  pulp  with  chopped,  clean  rj^e  straw  and  squeeze  in  a  strong 
press,  as  the  juice  is  hard  to  extract.  The  rye  straw  will  be 
of  great  assistance.  Put  your  juice  in  a  Kettle,  boil  five  minutes 
and  put  in  boiling  hot  stone  jugs,  just  as  they  are  rinsed  with 
boiling  water.  Cork  immediately  with  corks  soaked  in  boiling 
water.    Lay  the  jugs  flat  in  a  cool  place. 


81 

To  make  the  marmalade,  drain  the  peels  and  boil  together 
the  syrup,  the  orange  juice  taken  from  the  jugs  and  double 
quantity  of  apple  juice;  after  boiling  five  minutes,  filter  through 
a  flannel  filter. 


Syrup 

10  quarts, 

Orange  juice 

5       " 

Apple  juice 

15       " 

Sugar 

10  lbs. 

Candied  sliced  peels 

15     " 

Boil  hard  until  it  drops  in  jelly  from  the  spoon,  this  gives  a 
clear  and  transparent  marmalade. 

CORDIALS. 

A  few  of  the  finest  liquors  can  easily  be  made  by  the  Con- 
serve manufacturers  having  a  laboratory.  I  give  herewith  some 
formulas  of  fruit  cordials. 

ORANGE  CORDIALS. 

HOLLAND  CURACAO. 

Take  the  rind  of  30   oranges 

Cinnamon  1-3  ounce 

Mace  (second  coat  of  the  nutmeg)    1-6  ounce 
Alcohol,  double  proof  7  quarts 

Crystalized  sugar  6  lbs. 

Mix  and  allow  to  infuse  in  the  spirit  for  eight  days,  then  distill 
and  add  the  sugar  dissolved  in  water. 

ORANGE  LIQUOR.  ^ 

Orange  peels  2  lbs. 

Lemon       "  1-3    " 
Cinnamon  3  ounces 

Cayenne  pepper  1  ounce 

Double  proof  spirit  10  quarts 

Allow  to  infuse  for  ten  days,  then  distill.  Mix  with  nine 
pounds  of  sugar  dissolved  in  water,  filter  if  necessary,  color 
orange  yellow. 


82 


LEMON  CORDIAL. 

Infuse  the  rind  of  thirty  lemons  in  ten  quarts  of  double  proof 
spirit  for  three  days,  distill  to  obtain  six  quarts,  add  two  quarts 
water  to  these  six  quarts  and  distill  to  obtain  four  quarts  of  fine 
lemon  spirit.  Add  to  these  ten  pounds  of  sugar  dissolved  in 
two  quarts  of  water,  color  yellow  and  filter. 

GERMAN  LEMON  CORDIAL. 
Rind  of  lemons  1-2  lb. 


"     "  oranges 

1-4    " 

Cloves 

1  ounce 

Mace 

1       " 

Double  proof  alcohol 

11  quarts 

Water 

1  quart 

Infuse  for  ten  days,  strain  and  add  sugar  syrup  to  make 
twenty  quarts,  color  yellow  and  filter. 

RASPBERRY  CORDIALS. 

CREME  DE  FRAMBOISE. 

FORMULA  No.  1. 

■  Raspberry  spirit,  5  quarts 
Double  proof  alcohol,  ,        3        " 
Sugar,  10  lbs. 
Water,  11  quarts 

Color  with  cudbear. 

FORMULA  NO.  2. 

Raspberry  juice,  1  quart 

Double  proof  alcohol,  1       " 

':  Mix  and  filter,  then  add 

'  Raspberry  water,  1  quart 

^  Double  proof  spirit,  2      " 

■  Water,  5      " 
Sugar,  6  lbs. 


83 


STRAWBERRY  CORDIAL. 

Strawberry  spirit,  3  quarts 

Strawberry  juice,  2       " 

Double  proof  spirit,  1       " 

Filter,  then  add  sugar,  ten  pounds,  and  water,  seven  quarts. 
Color  with  cochineal. 


CHERRY  CORDIAL. 

French  "Guignolet"  Liqueur. 

Infusion  of  black  ripe  cherries,  4  quarts 
Double  proof  spirit,  1       " 

Sugar,  lOi  lbs. 

\  Water,  3  pints 

BLACK  CURRANT  CORDIAL. 
FRENCH  "CASSIS."   FORMULA  NO.  1. 


Ripe  black  currant, 

7  lbs. 

Black  currant  leaves, 

1-3  lb. 

Cinnamon, 

1-8  ounce 

Alcohol  (proof) 

7  quarts 

Sugar, 

3  lbs. 

Water, 

3  quarts 

Infuse  the  fruits,  leaves  and  cinnamon  in  the  spirit  for  three 
weeks,  strain  and  add  the  water  in  which  the  sugar  has  been 
dissolved. 

FORMULA  NO.  2. 

Infusion  of  black  currant,  10  quarts 
Infusion  of  raspberry,  1       " 

Double  proof  spirit,  1        " 

Sugar,  lOi  lbs. 
Water,  3  quarts 


8,4 


COFFEE. 

FORMULA  NO.  1. 

CREME  DE  MOKA. 


Coffee  water, 
Alcohol  (double  proof) 
Sugar, 
Water, 


10  quarts 

14  " 
12  lbs. 

15  quarts 


Color  with  burnt  sugar. 


FORMULA  NO.  2. 


Coffee  spirit. 

10  quarts 

Double  proof  spirit. 

2 

Sugar, 

42  lbs. 

I  enough  water  to  make  40  quarts  of  cordial, 

FORMULA  NO.  3. 

Extract  of  coffee  (see  syrup 

extracts) 

1  quart 

Double  proof  spirit 

4  quarts 

Water 

1  quart 

32°  syrup 

2  quarts 

QUINCE  CORDIAL. 

Fresh  quince  juice 

15  quarts 

Cloves  spirit 

1  pint 

Alcohol  (double  proof) 

30  quarts 

Sugar 

60  lbs. 

W^ater 

25  quarts 

PINEAPPLE  LIQUOR. 

Grate  one  two-pound  apple  and  cover  with  four  quarts 
double  proof  spirit.  Two  weeks  later,  strain,  filter  and  add  ten 
pounds  of  sugar  dissolved  in  four  quarts  of  water  and  flavor 
with  a  little  vanilla  infusion. 


S5 


BLACKBERRY  BRANDY. 


Blackberries 
Double  proof  spirit 


7  pounds 
3  quarts 


After  ten  weeks,  strain,  filter,  mix  with  one  quart  double-proof 
spirit  in  which  have  infused  one-half  ounce  cloves,  one-quarter 
grated  nutmeg,  one-half  ounce  cinnamon,  filter  and  add  water 
one  quart,  sugar  one-half  pound. 


BLACKBERRY    LIQUOR. 


Blackberries 
Double  proof  spirit 
Sugar 
Water 


lbs. 
quarts 
lbs. 
quarts 


CELERY   CORDIAL. 


Celery  spirit 

Alcohol  (double  proof) 

Sugar 

Water 


4  quarts 
2       " 
17  lbs. 
8  quarts 


NOYAU. 

Kirschenwasser.  Put  all  the  stones  and  pits  of  your  cher- 
rieS;  peaches,  plums,  etc.,  in  a  barrel,  cover  with  proof  spirit 
and  distill  after  infusion.    Rectify. 

To  make  "Creme  de  Noyau,"  add  two  parts  with  one  part  of 
sugar  syrup  at  32°  Beaume. 


MARASCHINO  CORDIAL. 

Noyau,  2  parts. 

Orange  flower  water,  i  pint 

Raspberry  spirit  or  water  i     " 

Sugar,  24  lbs. 

Water,  3^ 

Double  proof  spirit,  1  pint 


86 

ORANGE  FLOWER. 
Creme  de  Fleur  d'Oranger.    Formula  No.  1. 


Orange  flower  water, 

4  quarts 

Double  proof  spirit, 

20       " 

Sugar, 

20  lbs. 

Water, 

9  quarts 

FORMULA  NO.  2. 

for  55  quarts  cordial. 

Neroli  essence,  3-8  oz. 

Orange  flower  water,  1  quart 

Water,  sugar  and  spirit  according  to  taste. 

ROSE  CORDIAL. 


Rose  water, 

2  quarts 

Double  proof  spirit. 

5i     " 

Sugar, 

10  lbs. 

Water, 

9  quarts 

Color  pink  with  cochineal. 

VIOLET  CORDIAL. 


Iris  root  infusion, 

10  quarts 

Double  proof  spirit. 

20      " 

Sugar, 

85  lbs. 

Water, 

45  quarts 

VANILLA. 

"Creme  de  Vanille." 

Common  grade: 

Vanilla  infusion. 

1  quart 

Double  proof  spirit. 

20  quarts 

Sugar, 

20  lbs. 

Water, 

60  quarts 

87 

Superior  grade: 

Vanilla  infusion,  1  quart 

Double  proof  spirit,  3  quarts 

Sugar,  10  lbs. 

Water,  2  i  quarts 

DISTILLED  FRUIT  WATERS. 

Distilled  fruit  water  is  the  finest  flavoring  for  cordials,  ice 
cream,  confectionery,  etc. 

RASPBERRY  AND  BLACK  CURRANT  WATER. 

For  raspberries  and  black  currant, 
Distill  50  lbs.  fruit 

5  quarts  water 
to  obtain  sixteen  quarts  of  fruit  water. 

APRICOT,  PEACH  AND  STRAWBERRY  WATER. 

For  peach,  apricot  and  strawberry, 

Distill  50  lbs.  fruit 

5  quarts  water 
to  obtain  twelve  quarts  of  fruit  water. 

These  extracts  will  keep  for  years  if  carefully  bottled  and 
kept  in  a  dark,  cool  place. 

ROSE  WATER. 

Distill  22  lbs.  fresh  rose  leaves 
15  quarts  water 
f  lb.  salt 
to  obtain  five  to  seven  quarts  of  rose  water. 

ORANGE  FLOWER  WATER. 

Orange  flowers,  10  lbs. 

Water,  40  quarts 

Salt,  1  lb. 

Distill  to  obtain  ten  quarts  of  orange  flower  water.     Should  it 

turn  cloudy  add  some  more  magnesia  and  filter. 


88 

FRUIT  SPIRITS. 
RASPBERRY  SPIRITS. 


Raspberry, 

20  lbs. 

Double  proof  spirit, 

12  quarts 

Water, 

5       '' 

Distill  to  obtain  ten  quarts  spirit. 

STRAWBERRY  SPIRIT. 
Same  as  raspberry. 

ORANGE   AND   LEMON    SPIRIT.       >^ 

Distill  rind  of  100  oranges 

Double  proof  alcohol  15  quarts 

Water  5       " 

to  obtain  thirteen  quarts  of  spirit. 

COFFEE  SPIRIT. 

Distill  six  pounds  of  roasted  and  ground  coffee  with  twenty 
quarts  of  double  proof  spirit  and  ten  quarts  water,  the  coffee  must 
have  infused  a  few  days  in  the  spirit.  Distill  to  obtain  nineteen 
quarts  of  coffee  spirit. 

NOYAU  SPIRIT. 

Noyau  spirit,  and  peach,  and  apricot  stone  spirit  is  made  by 
covering  the  broken  stones  with  double  proof  spirit,  three  weeks 
later,  distill  two  parts  infusion  spirit  and  one  part  water. 

CELERY  SPIRIT. 


Celery  seeds. 

2i  lbs. 

Alcohol  (double  proof). 

10  quarts 

Water, 

5      " 

Distill  to  obtain  9  i  quarts  celery  spirit. 


89 
CORIANDER  SPIRIT. 


Coriander  seeds, 

3  lbs. 

Double  proof  spirit, 

10  quarts 

Water, 

5       ^' 

Distill  to  obtain  ten  quarts. 


CLOVES  SPIRIT. 


Broken  cloves, 

6  lbs. 

Double  proof  spirit, 

50  quarts 

Water, 

23       " 

Distill  to  obtain  48  quarts  of  spirit. 


CHINESE  CINNAMON. 

Powdered  cinnamon,  1  lb. 

Double  proof  spirit,  7  quarts 

After  48  hours  infusion  add  3  I  quarts  water.     Distill  to 
obtain  seven  quarts. 


CEYLON  CINNAMON. 

Powdered  cinnamon,  2  lbs. 

Double  proof  spirit,  30  quarts 

After  48  hours  add  water,  15       " 

Distill  to  obtain  29  quarts  of  spirit. 


VANILLA  INFUSION. 

Crushed  vanilla  beans,  1-3  lb. 

Double  proof  spirit,  6  quarts 

After  six  weeks  strain  and  filter. 


90 


CHINESE  CINNAMON. 

Powdered  Chinese  Cinnamon,       1 1-2  lbs. 
Double  proof  spirit,  1  quart 

CEYLON  CINNAMON. 

Powdered  cinnamon,  1  lb. 

Double  proof  spirit,  1  quart 

CLOVES  INFUSION. 

Powdered  cloves,  1  lb. 

Double  proof  spirit,  4  quarts 

IRIS  ROOT  INFUSION. 

Powdered  iris  root,  1-2  lb. 

Double  proof  spirit,  1  quart 

Filter  after  two  weeks. 

MANDARINE,  ORANGE  AND  LEMON  INFUSIONS. 

Rind,  1  lb. 

Double  proof  spirit,  1  quart 

Drain  and  filter  one  month  later. 

ALCOHOLIC  INFUSIONS  OF  FRUITS. 

Strawberries,  raspberries,  black  currant  and  cherries.  Crush 
the  fruits,  and  for  each  two  pounds  add  one  quart  of  double 
proof  spirit,  and  after  six  weeks  drain  and  filter. 

CUDBEAR  EXTRACT. 

Cudbear  is  a  fine  claret  red  color  which  is  perfectly  harmless. 
Mix  half  pound  of  powdered  cudbear  with  one  quart  of  double 
proof  spirit,  after  one  week  filter.    It  is  the  most  powerful  vege- 
table color,  its  cost  being  only  the  alcohol,  as  the  cudbear  is  only 
worth  a  few  cents  per  pound. 


yl 

COCHINEAL  EXTRACT. 

Powdered  black  cochineal,  1  pound 

Alum,  1-4     " 

Cream  of  tartar,  1-4     " 

Water,  8  quarts 

First  boil  your  water  and  add  the  cochineal,  after  five  min- 
utes add  the  cream  of  tartar  and  alum.  When  dissolved,  allow 
to  cool  off.  One-quarter  ounce  of  tartaric  acid  will  make  it 
brighter  red  and  the  addition  of  one  part  alcohol  to  two  parts 
preparation  will  insure  its  good  keeping  qualities. 

FRUIT   PASTE. 

The  fruit  paste  is  more  in  the  line  of  the  confectioner,  how- 
ever, as  they  do  not  require  any  special  tools  or  machinery  and 
apply  to  the  same  trade  as  glace  fruits,  I  will  give  here  their 
preparation. 

Take  fine  white  apples,  peel,  core  and  slice,  throwing  the 
pieces  in  water  containing  one  ounce  sulphite  of  soda  per  five 
gallons  of  water,  this  will  keep  them  white. 

Place  the  slices  in  a  kettle  with  two  quarts  of  water  for 
each  thirty  pounds  of  apples  and  boil,  stirring  continuously  until 
the  apples  are  cooked  and  melted. 

Pass  the  juice  and  pulp  through  a  very  fine  hair  sieve  with 
an  equal  quantity  of  pulp  of  the  fruit  desired  to  make  the  paste 
of  raspberry,  strawberry,  peach,  apricot,  quince  and  greengage. 

Mix  equal  weights  of  the  mixed  pulp  and  cooked  sugar  pre- 
pared as  follow^s: 

Boil  sugar  and  water  until,  when  dipping  the  finger  in  cold 
water,  then  in  the  syrup  and  in  cold  water  again,  the  sugar  will 
still  adhere  to  the  finger,  forming  a  little  ball,  then  the  required 
strength  is  reached. 

Boil  a  little  while  on  strong  fire,  color  with  aniline,  then  pour 
on  tin  plate  sheets  in  layers  of  1-4  to  1-3  inches  in  thickness. 
Allow  to  dry  one  day  in  the  hot  room  used  to  dry  the  candied 
fruits. 

The  paste  is  then  cut  in  disks,  stars  or  other  shapes;  place  in 
the  crystalizaton  boxes  and  crystalize  same  as  the  crystalized 
fruits. 


92 


BACTERIOLOGY  iPPLlED  TO  CANNING. 


Undoubtedly  the  study  of  the  formation,  growth  and  life  of 
the  bacillis  has  been  a  great  help  to  the  modern  preserver;  how- 
ever these  dreadful  microbes  are  not  so  terrible  as  generally 
represented.  Their  study  is  one  of  the  most  fascinating,  but  this 
is  no  reason  why  we  should  only  see  and  dream  microbes,  and 
most  of  the  treatises  on  the  subject  seem  to  have  been  made  with 
a  view  to  deprive  the  canner  of  the  few  hours'  sleep  he  is  entitled 
to  after  his  hard  labor. 

Each  fruit  by  itself  is  a  living  being,  the  life  of  which  is 
destroyed  at  the  temperature  of  180  Fahrenheit.  Should  the  heat 
not  have  reached  the  necessary  temperature,  or  should  it  not  have 
penetrated  the  whole  fruit,  the  parts  which  remained  alive  will 
ripen  further  and  the  chemical  reaction  therefrom  will  reduce  the 
sugar  into  alcohol  and  carbonic  acid,  thus  creating  a  condition 
often  favorable  to  the  growth  of  bacteria,  which  in  the  original 
condition  would  have  remained  in  the  state  of  spores  and  not  have 
developed. 

Hence  the  necessity  that  each  molecule  contained  in  the 
receptacle  which  is  Pasteurized  should  be  actually  heated  at  180 
degrees.  This  temperature  will  destroy  the  life  of  all  the  actual 
living  bacteria  and  should  the  Pasteurized  product  not  undergo 
any  changes,  these  pores  will  remain  in  their  state  of  latent  life. 
In  a  culture  media  offering  the  most  favorable  conditions  for  the 
development  of  the  spores,  they  would  sprout,  but  all  the  products 
we  consider  in  the  canning  industry  have  enough  antiseptic 
strength  in  them  to  constitute  a  combined  condition  utterly  un- 
favorable to  their  passage  from  latent  to  active  life.  The  agents 
referred  to  are  the  natural  products,  such  as  acids,  uncrystalizablo 
sugar,  etc.,  contained  in  the  fruits  as  well  as  the  salt  and  sugar 
which  are  contained  in  the  dipping  liquid  or  brine. 

The  bacteria  germs  in  their  dry  or  latent  state  of  life  are  every- 
where; the  air  and  the  water  being  their  vehicle,  every  particle 
of  air  being  actually  all  alive  and  containing  germs  of  various 
kinds  ready  to  sprout  the  instant  they  find  a  field  favorable  to 


93 

their  development.  Their  nature  is  more  of  a  vegetal  than 
animal  determination  if  we  can  call  such  this  lower  form  of 
livings;  they  can  not  be  compared  better  than  to  a  mushroom, 
and  there  are  many  varieties  of  bacteria  as  there  are  varieties 
of  mushrooms;  their, work  is  the  same,  the  disintegration. 

This  disintegration,  of  course,  is  not  made  without  a  chemical 
change  in  the  nature  of  the  decomposed  product;  it  practically 
splits  the  product  into  fractions  of  lower  or  simpler  chemicals; 
in  other  words  it  tends  to  reduce  the  vegetable  or  animal 
matter  into  the  elementary  forms.  It  is  not  powerful  enough  to 
set  free  the  molecules,  to  set  on  one  side  the  carbon,  on  anothei' 
the  hydrogen  and  on  a  third  the  oxygen,  but  it  splits  the  work; 
does  it  by  fractions. 

Take,  for  example,  a  batch  of  fruit  juice;  a  powerful  micro- 
scope will  show  the  presence  of  nearly  every  family  of  the  known 
microbes,  but  its  present  state  is  not  favorable  to  the  develop- 
ment of  all  of  them.  First  on  the  surface,  which  is  in  contact 
with  air,  the  great  bacteria  carrier,  the  fermentation  will  take 
place  and  the  mold  will  appear.  This  mold  is  a  mold  fungus  of 
which  there  are  many  varieties,  but  with  about  the  same  char- 
acteristics. They  require  oxygen  for  their  growth  and  will 
develop  so  much  quicker  the  nearer  they  are  on  the  surface, 
where  they  can  draw  all  the  oxygen  they  require  from  the  air. 

These  molds  constitute  a  coating  keeping  the  germs  in  the 
inside  of  the  liquid  from  contact  with  the  air,  and  these  other  air- 
requiring  microbes  will  not  be  able  to  develop.  But  this  ana- 
erobic condition  (anerobic-privation  of  air)  is  the  most  favorable 
for  the  germination  and  development  of  other  bacteria. 

In  the  same  time  as  the  mold  another  germ,  the  bacillis 
lactici  acidi,  has  germinated  in  contact  with  the  air  decomposing 
the  sugar  into  C6H1206  (sugar),  2C3H603  (lactic  acid). 

The  absence  of  air  and  the  presence  of  lactic  acid  being  most 
favorable  to  the  growth  of  the  Butyric  acid  bacteria,  it  will  germ 
and  prosper,  attacking  directly  the  sugar  as  well  as  the  lactic 
acid  and  all  organic  matters,  reducing  them  into  Butyric  acid, 
hydrogen,  ammonia,  etc. 

But  if  instead  of  leaving  the  mold  fungus  grow  in  an  easy 
way  on  the  surface  of  the  liquid,  taking  from  the  air  all  the 


94 

oxygen  it  desires,  if  the  mold  is  submerged,  pressed  down  into 
the  liquid,  from  an  aerobic  it  will  be  forced  into  an  anaerobic 
state,  it  will  violently  attack  the  sugar,  disaggregating  it 
into  alcohol  and  carbonic  acid  which  will  be  set  free.  When  all 
the  sugar  will  be  decomposed,  split  into  these  two  new  products, 
alcohol  which  remains  and  the  carbonic  acid  which  has  escaped; 
the  nature  of  the  fruit  juice  is  changed,  no  sugar  is  left,  and  thQ 
mold  fungus,  yeast  fungi  not  being  able  to  disintegrate  the 
alcohol  formed,  will  in  fact  die  from  lack  of  food. 

C6H1206  (sugar)=2C2H60  (alcohol)-h2C02  (carbonic  acid). 
But  the  new  liquid  fulfills  all  the  requirements  for  the 
development  of  other  bacilli;  the  butyric  acid  bacilli  will  sprout 
and  decompose  further. 

PTOMAINES. 

The  same  bacteria  produces  various  chemical  reactions  ac- 
cording to  the  conditions  under  v/hich  it  attacks  the  organic 
matter,  and  especially  when  forced  into  a  state  in  which  it  cannot 
obtain  its  supply  of  oxygen  as  it  would  in  the  natural  way;  the 
reactions  that  take  place  are  liable  to  produce  alkaloids  which 
are  poisonous.  By  their  nature  they  are  similar  to  the  nicotine, 
morphine,  etc. ;  therefore  in  a  tin  can  or  glass  jar  airtightly  sealed 
where  the  supply  of  air  (oxygen)  is  limited,  if  the  processing 
has  not  been  sufficient  to  force  the  heat  through  the  whole  con- 
tents, the  aerobic  microbes  will  resume  their  work,  but  soon,  by 
the  lack  of  oxygen,  they  will  be  forced  into  an  anaerobic  state; 
they  will  draw  the  oxygen  from  the  organic  matter,  forming  acids 
which  by  their  reaction  on  alkaline  substance  will  produce  alka- 
loids deadly  to  man. 

The  ptomaines,  name  under  which  these  alkaloids  are  desig- 
nated, are  especially  the  product  of  the  disease  bacteria  which 
are  found  in  the  air,  the  water,  in  the  milk,  meat,  fishes,  and 
especially  all  products  of  albuminous  nature.  These  pathogenic 
bacteria  are  seldom  met  in  vegetables  wher*^  the  principal 
enemies  we  have  to  fight  with  are  the  mold  fungus,  the  lactic  and 
butyric  acid  bacteria. 

The  yeast  fungi,  the  aspergillus  glaucus  so  common  ir  damp 
places,  are  quite  easily  destroyed  by  heat.  The  sugar,^he  acid  of 


95 

the  fruits  or  salt  brine  added  to  the  vegetables  readily  prevent  the 
growth  of  the  various  micoderraa,  M.  vini,  M.  aceti,  etc.,  to  which 
we  will  add  the  Mucor  Kacemosus  and  the  Pencillium  glaucus. 

If  a  mold  has  formed  and  developed  at  the  time  the  goods  are 
packed,  the  mold  will  be  j)reserved  same  as  the  fruit;  but  if  the 
putrifaction  agents  such  as  the  bacillus  butyricus  or  the  bacillus 
amyglobacter  have  started  their  work  of  decomposition,  the  part 
they  have  spoiled  will  remain  so ;  they  grow  without  air,  and  the 
confinement  in  a  sealed  receptac'e  will  greatly  favor  their 
growth.  The  bacillus  prodigiosus  and  me  bacillus  lacti  acidi, 
if  they  have  germinated,  will  grow  anaerobic  in  the  cans  and 
spoil  the  contents. 

Should  it  be  possible  to  take  a  fruit  out  of  a  lot,  examine  it 
to  ascertain  what  kind  of  germs  of  spores  are  on  it,  and  refer  to  an 
index  to  find  out  how^  long  processing  would  destroy  them,  it 
would  be  very  convenient,  but  practically  hundreds  of  varieties 
are  represented  on  each  fruit;  they  require  various  conditions 
to  develop  and  they  are  watching  the  various  phases  of  the  de- 
composition to  sprout  and  prosper  each  at  their  turn  and  com- 
plete the  work  of  disintegration  decompose  the  matter  they 
attack  into  its  elementary  forms.  For  this  reason  a  long  list  of 
bacteria,  their  shape,  their  color,  the  temperature  at  which 
the  adults  are  killed  by  the  heat,  the  temperature  required  to 
destroy  their  spores,  etc.,  is  of  no  use  and  no  help  to  the  conserve 
manufacturer,  but  it  is  a  very  interesting  and  fascinating  study, 
and  if  you  have  time  to  spare  I  could  but  recommend  it.  How- 
ever, do  not  expect  to  draw  wonders  from  it;  the  brutal  fact  will 
remain  that  the  length  of  processing  will  be  left  to  your  judg- 
ment, and  basis  on  which  to  establish  your  judgment  will  be  not 
the  possibility  that  a  specimen  of  such  or  such  kind  of  micro- 
organism may  have  found  its  way  in  this  can  or  the  other,  and 
start  w  ith  it  a  game  of  hide  and  seek  in  which  gray  hair  is  all  you 
would  gain.  Neither  will  it  be  that  you  should  process  your 
peaches  one  hour  at  250  Fahrenheit,  because  you  will  find  out 
that  all  the  peaches  have  germs  of  the  bacillis  butyricus  and  that 
this  temperature  is  required  to  destroy  them.  No;  you  will 
merely  take  into  consideration  the  ripeness  and  the  size  of  the 
fruity,  the  thickness  of  the  syrup  or  brine,  the  size  of  the  can  or 
jar  and  by  comparison  deduct  the  length  of  time  required  for  the 


9G 

heat  to  penetrate  the  very  heart  of  the  contents.     Use  closed 
retorts  and  high  temperature  when  saving  time  is  required. 

ACTION  OP  THE  BRINE  ON  BACILLUS. 

To  obtain  sound  goods  the  cans  or  jars  must  be  sealed  per- 
fectly air  tight  and  processed  for  the  proper  length  of  time.  It 
is  very  important  that  the  fruits,  vegetables  or  meat  be  perfectly 
sound  and  in  as  proper  condition  as  if  they  were  to  be  eaten  raw. 
All  fermentation  or  spoiling  must  be  avoided  before  the  products 
are  canned,  and  as  soon  as  the  sealing  is  made  the  cans  or  jars 
must  be  processed,  for  the  reason  that  the  majority  of  the  germs 
develop  most  favorably  in  a  temperature  of  20°  to  35°  Centigrade 
(67°  to  96°  Fahrenheit)  which  is  commonly  attained  in  the  pack- 
ing room  and  the  bacteria  would  promptly  set  to  work.  It  is 
for  some  goods  recommended  to  dip  with  hot  syrup  or  brine;  the 
object  of  such  recommendation  was  originally  to  help  to  des- 
troy the  ferments  contained  in  the  fruits  or  vegetables,  but  I 
consider  that  it  has  no  other  meaning  than  a  recommendation 
to  only  employ  a  syrup  or  brine  which  is  not  in  a  state  of  fermen- 
tation and  is  not  contaminated.  If  your  syrup  is  light  and  one 
or  two  days  old,  it  is  most  likely  that  some  bacteria  have 
sprouted,  dipping  with  this  syrup  would  be  to  introduce  the 
enejny  in  your  fortress,  the  advice  of  brining  hot  will  oblige 
you  to  boil  this  syrup  and  destroy  the  growth. 

ANTISEPTIC  POWER  OF  SALT  BRINE. 

The  same  applies  to  the  salt  brine.  This  brine  used  to  dip 
the  vegetables  marks  2°  to  3°  Beaume;  the  percentage  of  salt  it 
contains  has  sufficient  antiseptic  strength  to  prevent  the  ger- 
mination of  the  spores  when  the  adults  have  been  killed  by  the 
heat,  but  it  has  not  sufficient  power  to  prevent  the  adult  to  work 
if  they  exist  in  the  solution.  Therefore  should  this  brine  be  made 
with  cold  water,  it  would  contain  all  the  ferments  actually 
developed  in  the  water  and  when  poured  in  the  cans  these  fer- 
ments will  attack  the  eatables  and  may  produce  partial  decom- 
position before  the  pasteurization  is  completed  by  the  processing. 

Tlie  brine  may  not  only  convey  molds  and  common  decom- 
position bacteria,  but  also  germs  and  adult  pathogenic  bacteria 


97 

(Disease  Microbes)  and  the  boiling  of  the  brine  is  a  good  pre- 
cautionary measure. 

When  syrup  or  brine,  after  boiling,  is  placed  in  a  tank,  it 
must  not  be  closed  with  a  cover  as  long  as  it  is  hot  as  the  steam 
and  vapor  rising  from  the  liquid  would  condense  against  the 
cover  driving  with  them  the  spores  contained  in  the  air,  and  the 
temperature  of  these  waterdrops,  being  most  favorable  to  the 
germination  of  the  germs,  they  would  in  very  short  time  sprout 
and  reach  adult  state;  these  drops  falling  from  the  cover  into 
the  brine  in  the  tank  will  convey  with  them  the  adult  bacteria 
and  soon  the  whole  tank  would  be  in  a  state  of  fermentation. 

Salt  brine  containing  sugar  as  used  for  some  vegetables  will 
be  more  subject  to  prompt  decomposition  and  greater  care  will 
have  to  be  taken  and  when  possible  saccharin  should  be  substi- 
tuted for  sugar  as  saccharin  is  in  itself  an  antiseptic. 

AIR  TIGHT  SEALING  OF  CANS  AND  GLASS  JARS. 

The  necessity  of  air-tightly  sealing  the  packages  is  clearly 
shown.  For  tin  cans  no  difficulty  has  ever  existed,  the  mixture 
of  lead  and  tin  being  the  natural  device  to  secure  the  sealing  of 
the  cover  to  the  body  of  the  can.  The  difficulty  of  obtaining  an 
air  tight  closure  of  the  glass  jars  has  for  years  past  been  one  of 
the  greatest  drawbacks  to  their  use.  Every  man  conected  with 
the  canning  or  preserving  industry  in  some  way  has  undoubtedly 
spent  many  hours,  if  not  money,  trying  to  reach  the  ideal,  until  a 
few  years  ago  when  the  Phoenix  Caps  were  placed  on  the  market. 
They  have  been  from  the  start  adopted  by  the  most  progressive 
houses  in  the  country.  R.  C.  Hickmott,  Bishop  on  the  Pacific 
Coast,  Reid,  Murdoch  in  Chicago,  Dunbar  in  New  Orleans,  H.  J. 
Heinz,  of  Pittsburgh,  E.  C.  Hazard  in  New  York  and  Philip  J. 
Ritter  in  Philadelphia,  being  among  the  champions  of  the  pack* 
ing  in  glass. 

The  requirements  of  a  glass  package  are  first  the  air  tight 
sealing  which  has  first  been  obtained  by  sealing  the  jars  with 
corks  and  tying  them  with  wire  so  as  to  prevent  their  being 
blown  out  by  the  inside  pressure  while  processing.  However, 
during  the  boiling  some  air  and  steam  from  the  inside  of  the  jar 
forces  their  way  out  and  while  cooling  off  produces  a  vacuum, 


98 

and  owing  to  the  porous  nature  of  the  cork,  the  air  from  the  out- 
side, not  pasteurized,  is  sucked  through  the  porosity  of  the  cork, 
gets  into  the  jar  causing  its  contents  to  be  attacked  by  the  germs 
contained  in  the  said  air  and  soon  the  decomposition  takes  place. 
The  glass  stopper  came  next  and  was  at  a  time  in  universal 
use.  The  idea  was  to  maintain  the  jars  containing  the  fruits 
or  vegetables  in  boiling  water  for  about  20  minutes,  the  boiling 
water  bath  reaching  the  neck  near  the  very  top  of  the  jar.  Then 
the  glass  stopper  which  was  coated  with  a  solution  of  rubber 
was  placed  and  the  jars  allowed  to  cool  off.  The  defects  of  this 
system  were  the  nasty  appearance  of  the  rubber  solution 
which  often  ran  into  the  jars,  the  difl&culty  of  opening  which  was 
done  by  turning  the  jar  upside  down  allowing  the  neck  to  remain 
two  minutes  in  hot  water  so  as  to  melt  the  rubber  and  allow 
the  removal  of  the  glass  stopper,  then  the  impossibility  to  process 
the  jars  at  higher  temperature  than  212°  (boiling  water). 
i  The  Mason  Jar  was  the  next  step.  The  sealing  in  them  being 
obtained  by  a  rubber  ring  on  which  rests  and  impresses  the  lower 
part  of  the  cover  with  screw-formed  flange,  and  made  of  zinc. 
The  neck  of  the  jar  being  also  formed  in  a  screw,  the  sealing 
■was  obtained  by  screwing  the  cover  by  hand  as  tightly  as  possi- 
hle.  The  screwing  is  not  tight  enough  to  allow  the  jars  to  be 
processed  in  closed  retorts.  Processed  in  plain  boiling  water  it 
allows  some  steam  to  escape  and  by  the  vacuum  created  in  cool- 
ing it  makes  the  cap  so  tight  as  to  make  its  unscrewing  impossi- 
ble, the  difference  of  expansion  of  the  metal  and  of  the  glass  by 
action  of  the  heat  and  the  difference  of  contraction  when  cooling 
oft",  still  increasing  the  adherence  of  the  cover  and  making  the 
opening  impracticable.  Gordon  &  Dilworth,  of  New  York,  in 
making  a  glass  top  held  by  a  cleverly  devised  spring  clamp  have 
greatly  contributed  to  the  progress  in  this  line.  This  improved 
closure  has  enabled  them  to  produce  a  higher  grade  of  products 
securing  the  good  name  and  reliability  of  their  brand. 

This  closure,  however,  does  not  allow  to  process  the  jars  under 
pressure  in  closed  retorts,  the  opening  is  rendered  easier,  but  the 
rubber  ring  is  still  in  contact  with  the  goods. 


99 


AIR  ENCLOSED  IN  CANS  AND  JARS. 

The  mistaken  idea  that  the  air  is  responsible  for  the  spoiling 
of  the  goods  has  caused  great  deception  to  those  who,  not  fol- 
lowing the  progress  of  modern  science,  hoped  to  secure  the 
keeping  of  eatables  and  prevent  their  decaying  by  creating  a 
vacuum  and  relying  on  atmospheric  pressure  to  seal  the  jars. 
The  slightest  chemical  reaction  of  the  enclosed  organic  products 
or  expansion  by  the  heat,  causes  the  rupture  of  the  vacuum  and 
the  breaking  of  the  air  tightness  of  the  seal. 

The  aim  in  sealing  a  jar  is  as  much  to  prevent  its  contents 
escaping  as  to  prevent  outside  elements  penetrating  into  it.  If 
the  closure  of  the  jar  is  such  as  to  allow  part  of  its  contents, 
air  or  steam,  to  escape  under  the  pressure  produced  by  the  ex- 
pansion caused  by  the  heat,  by  the  same  reason  in  cooling  off  the 
atmospheric  pressure  will  cause  particles  of  air  to  penetrate  into 
the  jar.  Each  of  these  particles,  however,  small  it  may  be,  con- 
tains germs,  ferments,  which  will  cause  the  fermentation  or  spoil- 
ing of  the  goods. 

PROCESSING  AT  HIGH  TEMPERATURE  IN  GLASS  JARS. 

This  important  problem  has  been  solved  by  the  Phoenix  Cap 
which  seems  to  realize  all  the  desiderata  of  the  preserver  and  of 
the  consumer  and  at  last  placing  the  canning  in  glass  on  a  practi- 
cal footing. 

At  the  risk  of  being  accused  of  advertising  a  patented  article, 
I  will  describe  the  work  of  this  device.  Constructed  in  full 
knowledge  of  the  laws  of  physic,  it  belongs  to  this  work,  not  only 
on  account  of  the  interesting  results  reached  from  a  scientific 
point  of  view,  but  for  the  material  benefit  of  those  in  search  of  a 
much-wanted  air  tight  seal. 

Its  constitutive  elements  are  a  cover  which  fits  the  neck  of 
the  jar  or  bottle  and  is  a  perfect  lid  to  it;  this  cover  is  enclosed 


Fig.  5. 


lou 


>N 


^ 


-At 


CotV, 
wash.'! 


in  a  metal  band  which  covers  its  flange,  the  top  of  the  ring  having 
itself  an  inward  projecting  flange  holding  the  cover.  Inside  is 
the  washer  of  compressible  material.  The  principle  involved  is 
not  only  the  happy  perfect  combination  of  these  three  items  but 
their  application. 

The  compressible  washer  employed  is,  of  course,  of  such 
nature  as  to  suit  the  kind  of  goods  packed;  it  is  either  cork,  rub- 
ber or  cardboard. 

FRUITS  IN  GLASS  JAKS— SEALING. 

If  the  goods  to  be  packed  are  fruits,  per  example  apricots, 

they  are  placed  in  the  jars,  covered  with  syrup  up  to  one  inch 

from  the  very  top  and  the  cap  placed  over  it.     The  machine 

especially  constructed  for  the 
purpose  will,  in  two  seconds,  op- 
erate the  sealing.  The  first  action 
will  comjjress  the  cap  on  the  jar 
by  the  pressure  of  a  600  pounds 
spring.  This  compression  squeezes 
the  washer  on  the  top  of  the  jar 
reducing  it  to  1-3  of  its  original 
thickness,  the  lower  edge  of  the 

metal  ring  will  therefore  reach  lower  and  be  below  the  level  of 

the  groove  under  the  rim  of  the  jar.    At  this  moment  the  machine 

resuming  its  work,  flanges  this  lower 

part  of  the  metal  ring  under  the  rim 

of  the  jar  at  a  right  angle.     The  cap 

is   then   set,   it   has   a  solid   grip   on 

the  neck  of  the  jar  and  holds  it  as 

firmly  as  if  it  were  a  precious  stone, 

but  of  quite  unusual  size.  j,,.  ^^,1,1,  No  fco;Jred  with  cap  and 

under  pressure. 

Releasing  the  heavy  pressure 
exerted  by  the  machine  will  bring 
no  change  whatsoever.  The  set- 
ting under  the  rim  is  solid,  it 
does  not  give  and  will  hold  the 
compression  of  the  washer  a? 
tightly  as  if  the  pressure  was  still 
there. 


O    6. 


Jar  Finieh  No.  i  covered  with  cap  lined  with 
cork. 


Tta.  8. 
Jar  Finish  No.  1  covered  with  cap  showing 
sealing  made  while  pressure  was  applied. 


101 


rm. 


Fig.  9.    Phoenix  Jar  and  Bottle  Sealing  Machine. 


The  jar  is  then  placed  in  tlie  water  bath,  and  processed  for 
the  required  length  of  time  to  insure  the  keeping  of  its  contents. 
If  the  processing  is  made  in  closed  retorts,  under  pressure,  the 
work  is  the  same;  it  also  matters  not  whether  it  is  a  water  or 
steam  retort. 

When  processing  under  high  temperature,  the  length  of  the 
processing  is  shortened  for  the  mere  reason  that  a  heat,  say  225° 


102 

Fahrenheit,  around  the  jar  will,  in  the  same  length  of  time,  trans- 
mit a  greater  amount  of  heat  to  the  inside  of  the  vessel  than  a 
temperature  of  212°  (boiling  water)  would.  All  we  desire  is  to 
have  this  heat  reach  not  less  than  180°  in  the  very  heart  of  the 
fruits  contained  in  the  center  of  the  jar. 

In  this  example  the  inside  of  the  cover  was  lined  with  a  cork 
washer.  This  lining  is  the  most  proper  for  fruits  which  are  pro- 
cessed, but  owing  to  the  vegetable  nature  of  the  cork  which  is 
liable  to  contain  mold  and  also  to  increase  its  elasticity  and 
remove  the  dust,  these  washers  should  always  be  soaked  in  hot 
water  before  being  used;  they  must  not  be  boiled  as  this  would 
soften  them  too  much  and  therefore  decrease  their  elasticity. 

The  neck  of  the  jar  (see  fig.  (3,  7,  8),  has  a  peculiar  shape  on 
the  top  and  it  has  great  importance.  The  top  edge  is  flat  or 
ground  and  does  not  exceed  1-32  in  height  and  leaving  the  groove 
all  around  perfectly  smooth.  The  compression  is  progressively 
applied  on  the  jar  covered  with  the  cap  when  sealing.  First  the 
top  edge  forces  into  the  cork  washer  forcing  the  cork  on  the  side. 
The  pressure  increasing,  the  washer  finds  itself  squeezed  between 
four  walls  formed  on  one  part  by  the  cover  and  its  flange,  on  the 
other  by  the  smooth  surface  and  the  top  edge  of  the  jar,  it  is  then, 
when  submitted  to  the  full  pressure,  that  the  setting  of  the  cap 
1b  made. 

The  cork  adheres  perfectly  to  the  smooth  surface  and  makes 
a  tiglit  joint,  if  it  were  ground  it  would  never  be  air  tight,  as  the 
cork,  whatever  pressure  may  be  applied,  will  never  fill  all  the 
irregularities  caused  by  the  grinding.  The  assemblage  of  these 
irregularities  forms  like  a  tissue  of  little  channels,  each  one 
acting  as  a  capillary  tube  causing  natural  suction  and  creating  a 
leak. 

The  cork  washer  makes  a  fine  seal.  A  parchment  paper 
disc  of  same  diameter  as  the  cork  washer  can  be  placed  in  the 
cap  after  the  washer  is  in;  it  will  prevent  the  contact  of  the 
liquid  in  the  jar  with  the  cork. 

SEALING  ON  GROUND  SURFACE. 

It  is  a  mistaken  idea  that  a  tight  sealing  can  be  obtained  on 
a  ground  surface,  and  it  can  be  stated  that  every  jar  so  finished 


103 


and  not  provided  with  a  smooth  groove  leaks,  has  leaked  or  will 
leak. 

SEALING  WITH  CAPS  WITH  RUBBER. 
The  cork  being  nothing  else  but  the  bark  of  a  certain  variety 
of  oak  there  is  a  limit  to  the  diameter  of  the  washer  that  can 
practically  be  cut  out  of  it.  When  the  diameter  reaches  three 
inches,  rubber  rings  are  used  as  lining  of  the  covers.  These  rings 
are  of  such  width  as  to  rest  in  the  groove  on  the  top  of  the  jar 

and  when  the  sealing  is 
made  this  ring  is  practically 
encased  between  the  bottom  of 
the  cover  and  its  flange  on  one 
part  and  the  groove  on  the 
other.  The  acid  of  the  fruit  at- 
tacks the  rubber,  and  in  order 


JarFinishNo.  4  sealed  with  cap,  lined  with  iLbler    +q    DrCVeUt    the    COUtaCt    a    pUrC 

and  pure  tin  foil.  ^  ■*• 

tin  foil  disc  is  first  placed  on  the  jar  and  then  the  cap.    This  tin 
foil  disc  is  of  same  diameter  as  the  inside  of  the  cover. 

However,  some  very  acid  red  fruits  attack  the  tinfoil,  this 
having  a  tendency  to  make  them  turn  purple.  This  is  avoided 
by  using  a  parchment  paper  disc  instead  of  tin,  but  it  is  still 
preferable  to  use  both  the  parchment  covering  the  jar. 

TEMPERATURE  OF  PROCESSING  FOR  JARS. 

To  process,  and  in  order  to  avoid  breakage^  the  jars  should 
not  be  placed  in  hot  boiling  water,  but  warm  water  and  raise  the 
temperature  progressively,  taking  about  fifteen  minutes  to  reach 
boiling.  If  the  jars  are  to  be  processed  at  212°  Fahrenheit,  thia 
is  to  say  in  plain  boiling  water,  start  counting  the  time  from  the 
moment  the  water  starts  boiling.  Maintain  a  slow  boiling  for 
the  length  of  time  required,  then  shut  off  the  steam  allowing 
the  jars  to  stay  in  the  water  at  least  twelve  minutes  in  order  to 
allow  them  to  cool  off  gradually.  Should  they  be  taken  out  of 
the  hot  boiling  water,  the  glass  is  liable  to  crack  if  there  is  a 
cold  draft  in  the  room. 

If  the  processing  is  to  be  made  under  pressure  in  closed  re- 
tort, it  can  be  in  either  water  or  steam. 

If  in  water  it  should  be  slowly  brought  to  boil,  raised  pro- 


104 

gressively  until  the  required  temperature  is  reached  when  the 
time  is  taken  marking  the  beginning  of  the  length  of  processing 
to  be  given. 

Kemeniber  that  the  jars  are  air  tightly  sealed,  the  contents 
cannot  escape,  neither  can  the  water  of  the  bath  penetrate  into 
them;  it  therefore  requires  some  special  care.  I  have  already 
stated  that  the  raising  of  the  temperature  must  be  made  slowly, 
slower  yet  must  the  lowering  be  made.  During  the  processing 
there  is  a  certain  pressure  corresponding  with  the  degree  of  the 
temperature  reached,  the  higher  the  temperature  the  greater  the 
pressure,  but  whatever  the  temperature  maintained  in  the  kettle 
may  be  ,  the  inside  of  the  jar  which  does  not  receive  a  direct  but 
transmitted  heat  will  not  be  at,  nor  reach,  as  high  temperature 
as  there  is  in  the  kettle,  therefore  the  pressure  inside  of  the  jar 
will  be  lower  than  the  pressure  outside,  consequently  there  will 
be  no  danger  of  bursting.  However  if,  when  the  required  time 
for  processing  is  over,  the  steam  is  all  of  a  sudden  shut  off  and 
the  pressure  in  the  retort  allowed  to  drop  to  atmospheric  pres- 
sure, the  pressure  inside  of  the  jar  not  being  effected  remains  the 
same  and  the  body  of  the  jar  which  was  under  an  outside  pres- 
sure v.iii  find  itself  suddenly  under  a  great  inside  pressure,  this 
producing  a  shock  which  is  more  than  liable  to  burst  the  jar. 
If  the  pressure  in  the  retort  is  lowered  slowly  there  is  no  danger 
of  bursting  whatsoever.  For  the  same  reason,  if  hj  neglect  the 
processor  has  allowed  the  retort  to  reach  a  pressure  much  greater 
than  desired,  there  will  be  no  harm  done  provided  the  pressure 
is  brought  back  to  where  it  should  be,  but  this  must  be  done 
slowly  in  two  or  three  minutes. 

All  the  above  refers  also  to  the  processing  of  the  jars  in 
steam  bath,  but  in  this  case,  there  being  no  water,  the  jars  are 
directly  heated  by  the  steam;  great  care  should  be  taken  to  heat 
slowly,  especially  at  the  start. 

In  fact,  in  processing  glass  jars  either  in  water  or  direct 
steam,  sudden  variation,  increase  or  decrease  of  pressure  or  tem- 
})erature  must  be  avoided. 

Wlien  the  total  loss  in  sealint?  and  processing  exceeds  in  the 
whole  two  per  cent,  there  is  a  fault  and  it  should  be  remedied  at 
once,  and  the  manufacturer  should  only  consider  himself  satisfied 
when  the  percentage  of  the  loss  is  reduced  to  one  per  cent. 


lOJ 


JAMS  IN  JAKS  SHOULD  BE  SEALED. 

If  the  jam  is  semi-liquid  tlie  jars  siiould  be  sealed  with  caps 
lined  with  cork  washers  and  processed  for  one  hour;  however,  the 
average  jams  and  jellies  will  keep  by  themselves  if  the  jars  are 
sealed  hot. 

Jams  and  jellies  are  sold  at  a  very  low  price,  and  in  order  to 
reduce  the  cost  of  the  sealing  of  the  jars  to  a  minimum,  they  are 
sealed  with  caps  lined  with  composition  washers  or  cardboard, 
the  contact  of  the  goods  with  the  washer  being  prevented  by  a 
disc  of  either  parchment  or  wax  paper.  The  cardboard  not  being 
as  compressible  as  cork,  the  jars  must  in  this  case  have  a  finish 
a  little  different  than  the  previous  description.  The  total  height 
of  the  rim  of  the  neck  remains  the  same,  but  there  is  no  groove; 
the  top  can  be  either  ground  off  when  the  jars  are  blown,  or 
smooth  when  the  jars  are  machine-made,  same  as  manufactured 
by  the  Hazel  Glass  Co.,  of  Washington,  Pa.;  the  C.  L.  Flaccus 
Glass  Co.,  of  Pittsburgh,  Pa.;  Ball  Brothers  Glass  Manufacturing 
Co.,  of  Muncie,  Ind. 

Jars  sealed  with  caps 
lined  with  composition  or 
cardboard  washers  cannot  be 
processed. 

BOTTLING  OF  FRUITS  IN 
BRANDY. 


CoA^troa-'  ^^  w/'asher. 


Fig.  11. 

Jar  Finish  No  2  for  Jam,  Jellies,  Pickles  sealed  with  cap 

lined  with  cardboard  and  wax  paper. 


Fruits  in  brandy  and 
other  similar  goods,  which 
are  not  processed,  should  be  sealed  with  caps  lined  with  water- 
proof cork  washers.  These  corks  have  great  elasticity  and  being 
water-proof  they  constitute  the  best  seal  for  this  line  of  goods, 
as  no  evaporation  of  the  spirit  can  take  place;  the  jars  should 
have  the  regular  cork  finish, No.  4.  (See  Fig.  0  )  However,  for 
cheap  goods,  which  are,  of  course,  not  processed,  the  cap  lined 
with  cardboard  washer  can  be  used;  in  this  case  the  Jar  should 
have   finish    No.  2.    (See  Fig.  H.) 


106 

PACKING  VEGETABLES  IN  GLASS. 

Vegetables,  after  they  are  blanched  and  cooled  off,  are  put 
up  in  the  jars,  dipped  cold,  and  allowed  to  stand  fifteen  to  twenty 
minutes  before  sealing,  this  on  account  of  the  vegetables  absorb- 
ing some  of  the  brine.  After  this  time  refill  your  jars  up  to  one 
inch  from  the  top.  The  jars  are  sealed  with  caps  lined  with  rub- 
ber rings  and  tinfoil,  the  latter  to  prevent  the  rubber  from  com- 
ing in  contact  with  the  salt  water.  The  jars  are  then  processed 
same  as  described  for  the  fruit  in  glass  jars.    (See  Fig.  10.) 

The  reason  for  leaving  one  inch  empty  space  on  top  of  the 
jars,  and  this  applies  as  well  to  the  fruits  and  other  goods  con- 
taining liquids,  is  that  the  water  is  very  little  compressible. 
During  the  processing  the  water  will  be  heated  and  expand.  If 
the  jar  was  full  of  a  cold  liquid  the  expansion,  not  being  able 
to  find  room,  would  have  such  strength  as  to  burst  the  jar.  By 
leaving  one  inch,  this  space  is  occupied  by  the  air,  which  is  very 
compressible,  and  will  give  under  the  pressure  of  the  liquid  ex- 
panding, allowing  room  for  it,  and  the  jar  will  not  burst. 

AIR  SPACE  ON  TOP  OF  THE  JARS. 

Experience  has  taught  that  one  inch  is  the  proper  room  for 
the  expansion  of  a  pint  jar  having  an  outside  diameter  of  the 
neck  of  2  1-4  inches,  1  1-2  inches  for  quart  jar  with  same  neck, 
but  reduced  to  1-2  inch  for  pint  jars  with  3  inches  diameter  and 
1-2  inch  for  quart  with  3  1-2  inches  of  the  neck. 

Dipping  the  jars  too  full  is  often  the  cause  of  large  breakage, 
which  can  be  very  easily  avoided. 

Glass  jars  must  not  be  cooled  off  suddenly  after  processing, 
it  would  only  cause  an  enormous  breakage  without  gaining  any- 
thing. This  cooling  off  is  of  no  use  whatsoever.  It  does  not 
destroy  ferments;  it  is  the  heat  that  does  that;  it  does  not  prevent 
the  spores,  which  are  not  destroyed  from  germinating;  it  is  the 
two  or  three  per  cent,  of  salt  contained  in  the  brine  that  does  it. 

When  processing  jars  in  either  water  or  steam,  it  matters 
not  whether  the  jars  are  lying  down  flat,  or  in  an  upright  posi- 
tion, or  are  upside  down,  they  are  to  be  disposed  so  as  to  process 
as  many  jars  as  possible  in  one  operation. 


107 


PRESERVING  VEGETABLES. 

Imported  and  Domestic  Manufacture — The  Use  of  Copper  for 

Green  Peas. 

This  is  one  of  the  most  important  branches  of  canning,  enor- 
mous quantities  of  vegetables  are  prepared  every  year,  but  very 
few  have  merits.  The  vegetables  must  not  only  taste  good,  but 
have  an  attractive  appearance.  For  the  best  protection  of  the 
public,  a  campaign  has  been  made  against  the  use  of  sulphate  of 
copper  for  peas,  string  beans,  etc.,  not  because  it  is  a  dye  used  to 
artificially  color  the  goods,  but  because  there  are  men  who  call 
themselves  preservers  who  have  misused  the  sulphate  of  copper 
or  employed  substitutes  which  would  undoubtedly  have 
caused  fatal  accidents.  However,  the  fact  that  I,  with  all  sen- 
sible canners,  condemn  the  use  of  chemicals  in  connection  with 
food  products  does  not  involve  that  we  should  all  sing  the  same 
chorus  and  repeat  again  the  old  story  of  the  misdoing  and  the 
evils  of  the  copper.  We  might  just  as  well  be  honest  about  it; 
the  prohibition  of  the  sulphate  has  stopped  the  importation  of 
European  goods  which  are  all  green,  it  has  forced  the  domestic 
products  on  the  American  public.  But  now  that  Americans 
control  the  trade,  it  would  be  just  as  well  if  not  better  that  the 
goods  be  treated  properly  so  as  to  make  them  remain  as  natural 
as  possible,  not  only  in  taste  ^  but  in  color. 

NATURAL  AND  GREEN  VEGETABLES. 
BLANCHING  OF  VEGETABLES. 

When,  a  few  years  ago,  canning  was  still  in  its  infancy  in 
the  States,  the  vegetables  were  merely  put  raw  in  the  cans,  cov- 
ered with  water  and  sealed,  allowing  a  vent  hole.  After  about 
thirty  minutes  cooking,  the  vent  was  sealed  and  the  processing 
resumed.  The  products  prepared  were  mushy  and  of  no  engaging 
appearance;  were  they  peas,  to  color  them  sulphate  of  copper 


lOS 

was  added  to  the  brine,  but  this  would  not  make  them  green; 
then  the  proportion  was  increased,  and  still  increased,  and  no 
other  result  was  obtained  than  seriously  tampering  with  the 
health  of  the  consumer. 

The  sulphate  of  copper  absorbed  in  large  quantities  is  poi- 
sonous, but  when  in  quantity  small  enough  to  cause  only  a  slight 
indisposition,  it  gives  the  products  to  which  it  is  added  such  a 
bad  and  disgusting  taste  that  it  is  utterly  impossible  to  swallow 
them.  It  has  such  a  repulsive  taste  that  it  would  cause  an  in- 
tended suicide  to  change  his  mind  before  having  absorbed  enough 
of  the  chemical. 

The  sulphate  of  copper  is  not  a  dye,  it  is  a  mordant;  it  merely 
fixes  the  natural  green  color  of  the  vegetables;  if  the  peas  or  the 
string  beans  are  over-ripe,  turning  yellow,  the  sulphate  will  not 
make  them  green  again.  When  there  is  no  green  color  to  be 
fixed,  it  cannot  fix  any.  If  the  vegetables  have  been  heated  by 
the  fermentation,  in  other  words  if  they  are  not  canned  as  soon 
as  picked  and  they  begin  to  decompose,  causing  their  color  to 
fade,  they  will  not  regain  the  green  they  have  lost,  neither  will 
the  sulphate  make  them  green  again. 

In  fact,  if  you  have  not  first-class  peas,  do  not  attempt  to  fix 
the  green;  if  you  have  fresh  young  peas,  I  consider  it  would  be  a 
crime  not  to  retain  this  tender  green  color  when  it  is  so  easily 
done. 

Of  course,  to  the  canner  who  packs  peas  that  come  from  far 
in  the  country,  and  which  are  only  packed  68  hours  after  they 
have  been  picked,  it  will  be  policy  to  fight  against  the  green 
article  which  he  cannot  produce. 

The  consumer  quickly  learns  that  such  goods  look  fine  and 
taste  good;  they  taste  good  because  they  look  fine,  and  they  look 
fine  because  they  were  fresh  and  green  when  packed,  their  color 
has  been  fixed  and  it  is  there  yet.  It  is  the  undeniable  proof  of 
the  soundness  of  the  pack. 

The  sulphate  of  copper  is  no  paint  nor  disguise;  if  there  is 
in  the  batch  an  over-ripe  pea,  it  will  remain  yellow;  if  it  escapes 
the  eye  and  finds  its  way  in  a  can,  the  consumer  will  find  the  dif- 
ference by  himself;  he  will  soon  learn  that  this  frightful  copper  is 
in  fact  his  best  friend,  the  faithful  detective  that  will  point  out 
the  unsound  and  therefore  unpalatable. 


1G9 


The  conserve  manufacturer  is  not  a 
druggist ;  it  is  not  part  of  his  trade  to  sell 
copper  salts,  but  there  is  no  reason  why  he 
should  not  use  the  advantages  offered  by 
the  sulphate  of  copper  so  long  as  he  de- 
livers to  the  trade  goods  which  are  per- 
fectly sound.  The  green  color  of  the  vege- 
tables is  fixed  by  the  following  process: 

When  the  water,  in  which  the  vege- 
tables are  to  be  blanched  is  boiling,  add  to 
it  the  salt  and  the  required  quantity  of  sul- 
phate, about  one  ounce  to  each  twelve  gal- 
lons of  water.  Throw  the  vegetables  in 
this  bath,  allowing  them  to  boil  until  they 
are  softened. 

Hoist  the  perforated,  tinned  copper 
basket  containing  the  peas  or  beans  and 

Fig.  12  &  f 

Tinned  Copper  Kettle,  with  per-  lower  it  lu  the  cold  watcr  tauk,  stirring  to 

forated  basket  for  blanching  '  '^ 

^" ""' vegetiiTie"^  ^""^  cool  as  quickly  as  possible,  and  let  cold 

water  run  to  renew  the  bath;  it  will  remove  all  the  sulphate. 

When  cold,  can  or  bottle, 
dip  with  hot  or  cold  brine,  seal 
airtightly  and  process.  Jars  or 
bottles  filled  with  vegetables 
and  cold  dipped  should  be  al- 
lowed to  stand  fifteen  minutes 
after  dipping  as  they  absorb  a 
certain  quantity  of  the  brine 
audit  is  afterwards  necessary  to  fig.  13. 

refill  them.  The  sealing  of  the  ''''''' ^''\7^^,lZ7St!llZtC^^^^^ 
bottles  is  to  be  absolutely  airtight  and  a  pure  tinfoil  disc  must  be 
used  to  prevent  the  contact  of  the  brine  with  the  rubber  lining 
of  the  Phoenix  Cap,  the  rubber  being  decomposed  by  salt  water. 
The  caps  lined  with  cork  washers  cannot  be  used  for  vegetables 
as  the  tannic  acid  of  the  cork  would  cause  the  vegetables  to  turn 
yellow. 

All  the  vegetables  (with  the  exception  of  corn, 
for  which  it  should  also  be  done)  are  blanched  before 
canning.      For  this  they  are  merely  thrown  in  boiling  water 


110 

and  boiled  until  softened;  thrown  in  cold  water  will  harden  them 
again,  and  allow  packing  without  damaging  them. 

The  blanching  has  not  only  the  effect  of  washing  off  and 
destroying  all  the  germs  which  have  accumulated  on  the  surface 
of  the  vegetables,  but  also  the  ferments  and  molds  which  have 
already  secured  a  foothold  in  some  parts.  It  removes  the  excess 
of  acids,  freeing  the  vegetables  of  their  crudity  or  raw  taste.  It 
also  dissolves  the  mucilaginous  matter  which  is  so  readily  at- 
tacked by  the  bacillus  lactic  acidi  and  favors  the  development 
of  the  bacillus  butyricus. 

If  some  fermentation  has  already  taken  place,  the  removal 
of  the  mucilaginous  matter  will,  at  the  same  time,  drive  away  the 
minute  organisms  which  were  attacking  it. 

An  insufficient  blanching  fails  to  remove  all  the  soluble 
mucilage  and  whatever  remains  will  be  dissolved  by  the  brine 
when  processing,  and  cause  the  liquid  to  be  cloudy  and  slimy. 
This  is  often  and  unduly  blamed  to  the  bacilli  viscosi. 

PEAS. 

Blanching,  Canning,  Processing. 

All  varieties  can  be  canned,  but  a  poor  grade  will  never 
produce  a  fair  quality  of  goods.  The  main  thing  is  to  have  fresh 
peas;  thirty-six  hours  after  they  are  picked  they  are  not  suitable 
any  more  for  good  products.  The  fermentation  sets  in  peas  very 
quickly;  it  develops  heat  soon  followed  by  full  decomposition. 
In  order  to  avoid  fermentation,  the  peas  left  at  the  end  of  the 
day's  work  should  be  stor,ed  over  night  in  a  cool,  well-aerated 
place  and  spread  over  the  floor,  avoiding  too  thick  a  layer. 

The  peas  are  shelled  and  sorted  to  size  by  machinery,  then 
"blanched"  until  softened  and  cooled  off  in  cold  running  water. 
The  addition  of  one  ounce  of  sulphate  of  copper  to  the  blanching 
bath  will  fix  the  green  color  of  the  peas.   V 

The  blanching  kettle  (Fig.  12.)  should  have  a  capacity  of 
twenty  gallons.  Pour  in  ten  gallons  of  water  and  as  soon  as  it 
starts  boiling  add  a  handf u  1  of  common  table  salt,  and  when 
dissolved  throw  in  the  peas,  stirring  continually  and  skimming, 
in  this  way  separating  all  the  dust. 

Blanching  requires  more  or  less  time  according  to  the  size 
and  variety  of  peas,  as  well  as  the  season,  the  fair  average 
is  as  follows: 


Ill 

Extra  fine,  5  minutes 

Fine,  6         " 

Medium,  8        " 

Large,  10         " 

BRINE  FOR  CANNED  PEAS. 

The  brine  sJiould  be  made  hot  and  can  be  use  I  hot  or  cold. 

A  good  brine  is  made  in  dissolving  common  salt  in  boiling 

water. 

Water,  25  gallons 

Salt,  2   quarts   (measure) 

It  should  mark  2  to  3°  Beaume  when  cold. 

SWEET  BRINE. 
The  sweet  brine  is  composed  of 


Water 

25  Gallons 

Salt, 

4  lbs. 

Crystallized  sugar 

4    " 

Some  manufacturers  flavor  the  latter  by  boiling  it  a  few  min- 
utes, adding  one  pound  of  sliced  onions  and  four  heads  of  lettuce 
cut  in  pieces. 

The  brine  as  soon  as  boiled  should  be  passed  through  a  white 
flannel,  in  order  to  separate  all  the  dust  it  may  contain. 

If  the  peas  are  exceedingly  farinaceous  and  forming  a  sedi- 
ment at  the  bottom  of  the  cans  or  jars,  this  will  be  prevented  by 
the  addition  of  1-3  ounce  of  carbonate  of  soda  to  each  ten  gal- 
lons of  brine. 

If  the  green  color  has  been  fixed  with  the  sulphate  of  copper, 
process  as  follows: 


CANS. 

Pints 

10 

min. 

at  236  Fah. 

Quarts 

15 

u 

a       (c          (( 

Gallons 

25 
OR 

(I 

ii       ((          <( 

Pints 

12 

11 

«     232     " 

Quarts 

17 

t( 

((     «       (( 

20     " 

a      u          u 

30     " 

a      u         u 

13  min. 

at  236  Fah, 

17     " 

u      u         a 

112 

Jars  sealed  with  Phoenix  Caps,  process  same  as  the  cans  at 
232  = 

For  big  marrowfat  peas  the  processing  should  be  increased 
by  two  minutes  at  236°  or  three  minutes  at  232° 

If  the  peas  have  been  blanched  without  addition  of  sulphate 
of  copper,  process  as  follows: 
Cans  or  Jars. 

Medium    c    Pints  16  min.  at  236  Fah. 

&  J    Quarts 

Large        (    Gallons 

Fine  &     (  Pints 
Extra  fine  (  Quarts 

Always  allow  the  glass  jars  to  cool  off  a  few  minutes  in  the 
retort  before  taking  them  out. 

STRING  BEANS. 

String  beans  are  packed  w^hole  or  cut;  however  they  are  pre- 
pared in  the  same  manner;  they  are  blanched,  cooled  off  in  cold 
running  water,  put  up  in  cans  or  glass  jars  same  as  the  peas. 
They  are  covered  with  salt  brine,  sealed  airtightly  and  processed. 

String  beans  are  quickly  softened  by  the  blanching,  which  is 
therefore  very  short;  the  average  is: 

For    Extra  fines  1^  minutes. 

Fine  2  " 

Medium  2  " 

Large  3  " 

Schnittbonen  1^        " 

The  brine  penetrates  the  beans  easier  than  it  penetrates  the 
peas,  and  therefore  requires  less  salt.  A  good  brine  will  be 
obtained  in  desolving 

Salt  2  lbs. 

Water  10  gallons 

boil  two  minutes,  strain  through  a  flannel  and  dip  the  cans  or 
jars  cold. 


113 

It  is  advisable  to  fix  the  color  by  adding  one-half  ounce  of 
sulphate  of  copper  to  each  ten  gallons  of  the  blanching  water. 

String  beans  are  a  poor  field  for  the  development  of  bac- 
teria. This  is  a  reason  why  a  light  salt  brine  can  be  used,  and 
for  the  same  reason  only  a  short  processing  is  required. 

PROCESSING. 
Process  as  follows: 
Cans  or  Jars. 
Pints,  6  minutes  at  232°  Fah. 

Quarts,  12         "  "    232°      " 

Half  gallons  15         "  "   232°      " 

Gallons,  15        "  "    236°      " 

GENERAL  RULE  FOR  PROCESSING  VEGETABLES. 

As  a  rule  for  vegetables,  the  processing  can  be  shortened 
or  made  at  lower  temperature  when  the  blanching  is  lengthened. 
In  reference  to  the  string  beans,  if  the  variety  packed  is  very 
young  and  tender,  they  should  be  thoroughly  blanched  and  the 
processing  done  for  the  above  given  length  of  time  but  at  224 "* 
Fahrenheit  only. 

After  processing,  cool  off  the  cans  and  allow  the  jars  to 
cool  off  slowly. 

In  the  States  there  is  no  rule  as  to  the  quantity  of  string 
beans  required  in  each  can  or  jar.  The  imported  article  is  reg- 
ulated at  eight  ounces  of  beans  for  the  pints,  and  sixteen  ounces- 
of  beans  for  the  quarts. 

LIMA  BEANS. 
CANNING  IN  TIN  AND  GLASS. 

Very  few  canned  lima  beans  are  good ;  this  is  most  likely  due 
to  the  quality  of  the  beans  themselves.  Young  green  beans 
blanched  for  fifteen  minutes  in  water,  cooled  off  in  running 
water,  packed  in  cans  or  jars,  dipped  with  cold  brine,  airtightly 
sealed  and  processed,  would  constitute  a  high  class  preparation. 
The  brine  should  have  two  to  three  per  cent,  of  common  salt. 
A  little  carbonate  of  soda  should  be  added  to  ripe  beans  so  as 
to  keep  the  liquor  clear. 


114 


PROCESSING. 


The  processing  should  be: 
Small  beans        Pints, 
Quarts, 


20  minutes  at  230' 

25         "  "    230  = 


Fah. 


Medium  and 

Large  beans. 

Pints, 

20 

i( 

"    236 

Quarts, 

25 

u 

"    236 

Common  goods  are  put  up  directly  in  cans,  hot  dipped,  ex- 
hausted 12  minutes  and  processed  40  minutes  at  240".  All  the 
mucilaginous  matter  remains  in  the  cans  the  contents  of  which 
are  always  mushy  owing  to  the  length  of  the  processing.  The 
pack  in  glass  should  ahvays  be  blanched,  and  in  all  cases  care 
should  be  given  not  to  fill  the  cans  too  much  as  the  beans  swell 
while  processing. 

ASPARAGUS. 
BLANCHING  AND  CANNING. 
Asparagus  is  difficult  to  pack  and  it  nearly  requires  to  be 
such  a  master  in  the  art  as  R.  Hickmott,  of  San  Francisco,  to 
turn  out  quantity  and  quality. 

Round  and  square  cans  as  well  as  glass  jars  are  used. 
The  asparagus  is  first  scraped  and  carefully  sorted  by  size, 
notwithstanding    its    length,    then    cut   all 
the    same    size    as    the    length    of    your 
cans  or  jars  and  wash  in  cold  water. 

Place  the  asparagus,  standing  head  up, 
in  the  perforated  or  tinned  wire  basket  of 
the  blancher  and  as  soon  as  the  water  boils 
lower  the  basket  into  the  water  so  that  only 
li  to  2  inches  of  asparagus  will  be  in  the 
water,  boil  three  to  four  minutes,  then  lower 
the  basket  so  that  about  two-thirds  of  the 
asparagus  will  be  in  the  water,  boil  three 
minutes  more,  after  which  time  lower  totally 
---the  basket  giving  one  minute  full  boiling. 
Cool  off  in  cold  running  water,  the  longer 
the  better,  but  not  less  than  thirty  minutes. 
Can  or  put  in  glass  jars  and  dip  cold  with 
brine  made  of 


Fio.  11. 


115 

Salt,  •  4  lbs.  2  oz. 

Water,  20  gallons 

This  brine  should  be  boiled  and  cooled  off  before  use.  The 
water  in  which  the  asparagus  is  blanched  should  contain  one- 
half  lb.  of  salt  to  each  twelve  gallons  of  water. 

PROCESSING. 

Process : 

Two-pound  cans,  45  minutes  at  212°  Fah. 

Four-pound  cans,  55         "  "    212°      " 

or  Two-pound  cans,  12         "  "   238°      " 

Four-pound  cans,  15         "  "   238''      « 

The  cans  should  be  cooled. 

For  glass  jars  sealed  with  the  Phoenix  Caps  give  five  min- 
utes less  processing  than  for  cans  at  212°  or  240°  Fah.,  allow- 
ing the  jars  to  cool  off  gradually  for  15  minutes. 

ASPARAGUS  TIPS. 

Asparagus  tips  are  made  of  white  or  green  grass. 

The  white  grass  is  prepared  same  as  the  canned  asparagus, 
the  blanching  being  reduced  to  two  minutes,  same  brine  and 
processing. 

For  the  green  grass  add  one  ounce  of  sulphate  of  copper  to 
each  eight  gallons  of  the  blanching  water  in  order  to  fix  the 
green  color. 

If  the  tips  are  too  soft  after  being  blanched  and  cooled  off, 
let  them  stay  one  hour  longer  in  cold  water  adding  to  same  one 
ounce  of  alum  per  eight  gallons  of  water. 

CARROTS  AND  TURNIPS. 
BLANCHING  AND  PROCESSING. 

Carrots  and  turnips  are  fine  vegetables;  they  should  be  put 
up  early  in  the  spring  and  only  hot-bed  growth  used. 

Scrape  with  a  knife  and  blanch,  in  light  salt  water  until  the 
fork  pierces  through  them  easily.  Refresh  in  cold  water,  put 
in  cans  or  jars  covering  with  the  following  brine: 


IIG 

Water,  •  20  gallons 

Salt,  6  lbs. 

Sugar,  6    " 

These  are  fancy  goods  and  only  put  up  in  pints  and  quarts, 
cans  or  jars,  both  are  submitted  to  the  same  processing. 

Pints,  20  minutes  at  235°  Fah. 

Quarts,  27         "  "    235°      " 

CELERY. 

BLANCHING  AND  PROCESSING. 

The  celery  must  be  tender  and  white;  leave  whole,  cutting 
the  stems  of  the  height  of  the  cans.  Blanch  in  salt  water  until 
easily  pierced  with  a  pin. 

Salt,  8  ounces 

Water,  4  gallons 

Put  up  in  cans  or  jars  and  brine  with 

Water,  4  gallons 

Salt,  li  lbs. 

Bay  leaves,  6     oz. 

Mace,  4     oz. 

Process:  ^ 

Cans  or  Jars. 
Quarts,  18  minutes  at  235°  Pah. 

i  gallons,  26         "  "    235°      " 

or  in  open  bath. 

Quarts,  75  minutes 

Half   gallons,  2  hours 

TOMATOES. 

WHOLE  TOMATOES. 

CANNING  AND  PROCESSING. 

They  must  be  selected  of  proper  size  to  go  into  the  cans  or 
jars    71ace  them  in  lukewarm  water  containing  a  handful  of  salt 


117 


to  each  twelve  gallons  of  water,  bring  slowly  to  a  boil,  picking 
the  tomatoes  with  the  skimmer  and  plunging  them  in  cold  water. 
Can  and  dip  with  cold  brine. 


Water, 

20  gallons 

Salt, 

4  lbs. 

Process  cans  or  jars. 

Two-pound, 

8  minutes  at  235°  Fat 

Three-pound, 

10         «          "    235°      " 

or 

Quarts  (two-pour 

id),    16         "           "    212°      « 

Three-pound, 

20         «           ((    212°      '* 

Packed  in  jars,  air  tightly  sealed  with  the  Phoenix  Cap,  it 
makes  a  beautiful  package. 

CANNED  TOMATOES. 

Scald  and  peel  the  tomatoes,  packing  solid  in  cans  or  jars. 
Seal  and  process  promptly. 


or 


Pints, 

6 

minutes 

at  235° 

Fah. 

Quarts, 

8 

a 

"    235° 

« 

Three  pounds. 

10 

ii 

"   235° 

a 

Pints, 

14 

it 

«   212° 

11 

Quarts, 

18 

a 

"    212° 

li 

Three  pounds. 

25 

u 

"    212° 

u 

If  okra  is  mixed  with  the  tomatoes,  the  processing  must  be 
made  at  235°.     The  okra  must  be  blanched  first. 

NEW  POTATOES. 
CANNING,  PROCESSING. 

Shake  the  potatoes  in  a  common  bag  with  a  handful  of  rough 
packing  salt;  this  will  remove  the  skin;  wash  quickly  in  cold 
water,  and  blanch  one  to  two  minutes  in  boiling  water  as  follows: 

Cool  off  in  running  water,  can  and  cover  with 


118 

Salt,  liib. 

Water,  .  4  gallons 

Alum,  i  ounce 

Process : 

Pints,  15  minutes  at  232°  Fah. 

Quarts,  18         "  "    232°      " 

i  gallons,  22         "  "    232°      " 

Cool  off  the  cans. 

CORN. 

PACKING  AND  PROCESSING. 

Corn  ears  should^  same  as  all  other  vegetables,  be  blanched; 
this  is  to  say,  boiled  for  15  minutes  in  water  with  a  handful 
of  salt — then  the  ears  should  be  passed  through  the  corn  cutter 
and  the  packing  done  without  use  of  cookers — but  merely  a 
filler,  the  jars  or  cans  should  be  dipped  hot  with 

Water  20  gallons. 

Salt  1  lb.  4  oz. 

Sugar  2  lb. 

seal  airtightly  and  process  cans  of  jars 

Pints  30  minutes  235° 

By  the  actually  in  use  methods  the  corn  is  cooked  in  special 
apparatus  known  as  "Corn  Cookers,"  and  live  steam  is  in  direct 
contact  with  the  pulp  of  the  corn. 

If  sulphite  of  soda  is  added  it  should  be  in  a  very  small 
quantity,  but  I  do  not  advise  it  except  in  superior  qualities 
having  a  tendency  to  discolor  during  processing. 

The  success  lies  in  having  a  good  cooker  and  not  running  it  at 
too  high  speed;  the  processing  offers  no  difficulty,  whether  done 
in  cans  or  glass  jars. 

After  sealing  air  tightly,  process: 


CANS. 

Pints, 

60  minutes  at  244°  Fah, 

Quarts, 

85          "         "     244°     " 

119 


JARS. 

Pints,  50  minutes  at  235°  Fah. 

Quarts,  65  "         "     238°     " 

Allow  15  minutes  for  glass  jars  to  bring  pressure  back  toatmos 
pheric  pressure. 

MUSHROOMS. 
RAISING  MUSHROOMS. 

The  home  production  is  quite  small  and  I  could  nearly  say 
that  were  it  not  for  E.  C.  Hazard,  of  Shrewsbury,  N.  J.,  these 
would  all  be  imported. 

Mushrooms  are  raised  in  beds,  in  cellars  especially  built 
for  the  purpose.  In  Paris,  France,  they  are  extensively  culti- 
vated in  the  old  "Catacombs"  (underground  stone  quarries),  they 
are  no  other  than  the  white  argaric  and  spontaneously  grow  on 
horse-manured  lawns  when  conditions  are  favorable. 

Practically  the  mushrooms  will  grow  in  any  building  provided 
no  light  or  draft  be  allowed  to  interfere  with  their  growth 
and  the  beds  can  be  made  on  the  floor  or  on  shelves. 

Make  a  layer  of  about  twelve  inches  of  horse  manure  with- 
out straw  and  every  ten  inches  apart  make  a  small  hole  in  which 
place  a  piece  of  mushroom  spawn.  Cover  the  holes  with  manure 
and  cover  the  whole  bed  with  not  over  two  inches  of  light,  black 
sandy  ground. 

Water  every  week  with  a  florist  watering  can,  do  not  use 
more  than  a  pint  per  square  yard,  this  water  being  about  70° 
Fahrenheit  and  prepared  as  follows: 

Water,  *    1  gallon 

Saltpetre,  i  ounce 

After  the  bed  has  started  to  produce,  the  mushrooms  can  be 
picked  every  day  for  about  five  months,  sometimes  longer,  until 
it  is  "exhausted."  Then  tear  off  the  beds  saving  the  spawn 
which  you  will  use  for  the  new  beds. 

Experience  proves  that  the  mushrooms  grow  best  when  the 
inside  of  the  bed  is  kept  at  a  temperature  of  105  to  115°  Fahren- 
heit, thus  maintaining  the  beds  at  that  temperature  by  a  system 


120 

of  hot  water  pipes  as  existing  in  Shrewsbury  which  enables  to 
produce  winter  and  summer. 

Special  care  is  to  be  taken  in  picking  the  mushrooms  not  to 
break  the  fibres  from  which  they  sprout.  For  this  take  the 
mushroom  with  the  hand  and  turn  it  gently  as  if  to  screw  it;  it 
will  break  easily  without  disturbing  the  plant.  The  atmosphere 
of  the  mushroom  house  must  always  be  moist;  if  allowed  to  be 
dry  it  will  i>;reatly  injure  the  beds. 

CANNING. 

The  mushrooms  are  picked  when  small  and  before  the  um- 
brellas open  and  packed  with  water  in  cans  or  jars,  the  imported 
article  is  of  several  grades. 

1°  Extras,  small  and  even  mushrooms. 

2°  First  Choice,  which  is  the  standard. 

3°  Galipettes  or  Hotel  grade  which  contains  all  the  broken, 
irregular  and  open  mushrooms. 

Peel  the  mushrooms  and  throw  them  in  a  bucket  of  water 
containing 

Water,  2  gallons 

Sulphite  of  Soda,  i  ounce  , 

:  BLANCHING. 

Blanch  in  boiling;  bath  made  as  follows: 


Water, 

5  gallons 

Salt, 

2  lbs. 

Alum, 

1  oz. 

Citric  acid, 

i  " 

Bisulphite  solution. 

i  " 

Juice  of  six  lemons. 

I        The  bisulphite  solution  is  prepared  as  follows: 

Water,  1  gallon 

Bisulphite  of  soda,  6  ozs. 

Chlorhydric  acid,  7     " 

Dissolve  first  the  bisulphite  in  the  water,  then  add  the 
acid.    As  soon  as  blanched,  which  requires  about  four  minutes, 


121 


the  mushrooms  are  cooled  off  in  cold  running  water,  then  put 
in  cans  or  jars  and  covered  with  brine  as  follows: 


Water, 

5  gallons 

Salt, 

i  lb. 

Bisulphite  solution. 

1-8  oz. 

Citric  acid, 

1-3    " 

Some  manufacturers  prefer  to  brine  with  2  per  cent,  salt 
water. 


PROCESSING. 
Process : 

Cans  or  Jars. 

One-half  pints,  13  minutes  at  230°  Fah. 

Pints,  16         "  "    230°      " 

Quarts,  20        "  "    230°      « 

This  way  of  preparing  the  mushroom  has  been  used  for  man\ 
years  and  is  reliable. 

CAULIFLOWER. 

BLANCHING  AND  PROCESSING. 

Califlowers  are  put  up  in  cans  or  glass  jars.  Blanch  in  hot 
water  (water,  10  gallons ;  salt,  4  ounces) ;  for  three  minutes,  cool 
off  in  running  water  and  can  in  tins  or  glass.    Brine  with: 

Water,  25  gallons 

Salt,  4  lbs. 

Process : 

Pints,  17  minutes  at  230°  Fah. 

Quarts,  20         "  "    230°      " 

Or  in  boiling  water  three  times  longer. 


122 


Kettlj  for  procrssng  at  high  temperature  with  either 
steam  or  water. 

BRUSSEL  SPROUTS. 
CANNING. 

Same  as  cauliflower.  Add  one-half  ounce  of  sulphite  of 
copper  in  the  blanching  water  (one-half  ounce  copper  to  12  gal- 
lons water). 

Same  processing  as  cauliflower. 


123 

SPINACH. 

Spinach  is  put  up  either  whole  leaves  or  chopped,  the  latter 
being  preferred,  it  should  be  prepared  in  the  spring  when  tender. 
Wash  in  cold  water  and  blanch  for  six  minutes  in  hot  boiling 
water  containing  two  ounces  of  sulphate  of  copper  to  each 
twenty-five  gallons  of  water,  and  cool  off  in  cold  running  water. 
Can,  dip  with  same  brine  as  used  for  cauliflowers,  or,  after 
blanching,  chop  the  spinach,  add  salt  to  taste,  put  in  kettle  and 
bring  to  boil,  can  hot  and  process: 

Pints,  20  minutes  at  235°  Pah. 

Quarts,  25         "  "    235°      " 

Gallons,  50         "  "    235°      " 

Or  double  time  in  boiling  water. 

SORREL. 

Sorrel  is  prepared  same  as  spinach. 

ARTICHOKES. 

Artichokes  should  be  preserved  in  the  States  as  they  are  in 
Europe;  they  are  a  real  delicacy  and  their  cost  in  Louisiana  or 
California  is  extremely  low.  They  are  seldom  put  up  whole,  as 
a  quart  can  could  only  hold  one  whole  one,  when  it  can  easily 
hold  three  to  four  if  cut  in  quarters.  Whole  or  quarters  are 
treated  in  the  same  way. 

BLANCHING. 

Cut  the  artichokes  in  four,  throwing  them  in  cold  water 
containing  one  ounce  of  sulphite  of  soda  per  ten  gallons  of  water 
to  prevent  them  from  turning  black.  Blanch  the  artichokes 
in  this  same  water,  adding  one-half  ounce  of  sulphate  of  copper  to 
each  twelve  gallons  of  water  to  fix  the  green.  After  two  to  four 
minutes  boiling,  throw  in  cold  running  water  to  cool  off.  The 
artichokes  must  only  be  put  in  the  blanching  bath  when  same 
is  boiling. 


124 

BRINE. 

The  blanching  must  not  cook  the  artichokes,  it  would  soften 
them  too  much  and  the  leaves  would  not  hold  to  the  bottom. 
As  soon  as  cooled  remove  the  fibrous  seeds  with  a  knife  and  trim 
the  leaves  with  scissors,  put  in  cans  or  jars  and  cover  with  brine. 

Water,  5  gallons 

Salt,  U  lbs. 

Alum,  1  oz. 

This  brine  must  be  made  hot  but  used  cold. 

PROCESSING. 
Process: 

Pints,  12  minutes  at  235°  Fah. 

Quarts,  18         "  "    235°      " 

One-half  gallons,        25         "  "    235°      " 

Or  four  times  longer  in  plain  boiling  water. 

ARTICHOKE  BOTTOMS. 

The  artichokes  must  be  thoroughly  blanched,  but,  by  boiling 
in  water,  they  are  liable  to  break.  This  is  avoided  by  placing 
them  in  water  in  a  processing  kettle,  placing  over  them  a  heavy 
sheet  iron  plate  and  cooking  for  three  minutes  at  220°  Fahren- 
heit. Shave  the  bottoms  evenly  with  a  knife,  take  off  all  the 
leaves  and  seeds  by  hand  and  place  the  bottoms  in  white  willow 
baskets  and  plunge  them  in  a  kettle  containing  a  solution  of 
bisulphite  of  soda. 

Bisulphite,  2  ozs. 

Water,  6  gallons 

Cook  slowly  for  sixteen  minutes  and  cool  off  in  several 
changes  of  cold  water. 

Can  in  tins  or  jars.  The  bottoms  being  quite  soft,  it  is  cus- 
tomary to  process  in  plain  boiling  water. 


125 

One-half  pints,  50  minutes 

Pints,  65        " 

Quarts,  80        " 

Avoid  as  much  as  possible,  leaving  the  artichokes  in  contact 
with  iron  as  this  metal  makes  them  turn  black. 


PUMPKINS. 

Scald  a  few  minutes  and  remove  the  rind  with  knives,  grate 
and  mash  with  the  machines  especially  made  for  the  purpose, 
putting  the  pulp  in  a  kettle  where  it  is  boiled  with  a  little  water 
for  ten  minutes  stirring  continually. 

Can  hot  and  process: 


Pints, 

10  minutes  at  235°  Fah 

Quarts, 

15         "           "    235°      " 

Gallons, 

25         "           "    235°      " 

READY  PREPARED  VEGETABLES. 

I  have  described  the  preparation  of  vegetables  such  as  are 
found  in  nearly  every  grocery  store. 

The  first  thought  of  man  is  to  insure  his  means  of  exist- 
ence, to  make  a  living  and  to  make  money.  He  then  finds  he 
needs  a  companion  in  life.  Having  his  human  needs  and  desires 
satisfied,  he  will  think  of  comfort,  refinement  and  art. 

Such  is  also  the  case  with  nations.  America's  only  thought 
was,  first  to  fight  for  life,  then  for  money.  American  women  be- 
came champions  of  art.  Refinement  of  taste  had  to  follow  the 
general  rule,  starting  in  the  higher  class  of  society  and  spread- 
ing rapidly. 

But  if  many  know  how  to  appreciate  a  good  thing,  few  know 
how  to  prepare  it.  I  therefore  believe  that,  by  giving  the  prep- 
aration of  ready  cooked  and  seasoned  vegetables,  it  will  help 
some  manufacturers  who  will,  in  return,  be  of  great  assistance 
to  the  public  in  general. 


126 


JUNE  PEAS,  FRENCH  STYLE. 


Do  not  blanch.  Wash  the  peas  in  cold  water  and  cook  for 
one  hour,  with  little  water,  in  steam  enamel  kettle  having  a  tight- 
fitting  cover,  with  seasoning  as  follows 

Butter,  2i  lbs. 

Peas,  30  quarts 

Salt,  1  lb. 

The  yellow  of  eight  lettuce. 

Sugar,  1  lb. 

Six  peeled,  small,  whole  onions. 

Can  hot  with  the  juice  and  process: 
Pints,  20  minutes  at  135°  Fah. 

Quarts,       25        "  «    135°      " 

None  better  can  be  had  at  Del- 


monico's. 


EARLY  PEAS  WITH  HAM  OR 
BACON. 

These  are  prepared  same  as  "Peas 
in  French  style,"  but  after  forty-five 
minutes  cooking  add  a  reasonable 
quantity  of  small  slices  of  ham,  cook 
thirty  minutes  more,  can  hot  and  pro- 
cess same  as  French  style. 

Bacon  can  be  used  instead  of  ham. 

CARROTS  IN  BUTTER. 

When  canning  the  blanched  car- 
rots, cover  with 


Fig.  16. 

Kettle    with   coyer   for  preparing  ready 

cooked  and  seaBoned  yegetablee  and 

meats  for  canning. 


Water,  5 

Sugar,  2 

Salt,  2 

Butter,  2 

Boil    five   minutes    and    dip    hot. 
Process  same  as  carrots  in  water. 


gallons 
lbs.  4  ozs. 
lbs. 


127 

TOMATO  SAUCE. 

Boil  two  hours  in  enameled  kettle. 

Tomatoes,  100  lbs. 

Salt,  1  lb.,  2  ozs. 

Bayleaves  ^  oz. 

Cloves,  i  oz. 

Onions,  3  lbs. 

Pass  through  a  thin  sieve  of  perforated  nickel,  if  possible. 
The  sauce  must  be  thick;  bottle,  seal  air  tightly  and  process: 

One-half  pints,  15  minutes  at  222°  Fah. 

Pints,  20         "  "    222°      " 

Quarts,  30        "  "   222°      « 

SPINACH  WITH  BUTTER. 

Prepare  as  plain  spinach,  adding  one  ounce  of  salted  butter 
to  each  pound  of  spinach,  boil  four  minutes. 
Can  hot  and  process: 

Pints,  20  minutes  at  238°  Fah. 


(i 


Quarts,  25        "  "    238' 

SORREL  WITH  BUTTER. 
Prepared  same  as  spinach. 

MUSHROOMS  IN  BUTTER. 

Melt  butter  in  a  kettle  and  as  soon  as  it  boils  throw  in  the 
peeled  mushrooms,  boil  five  minutes,  pick  the  mushrooms  with 
the  skimmer,  can  them  tight  covering  with  butter.  Put  new 
batch  of  mushrooms  in  the  kettle,  etc. 

Process : 

Cans  or  Jars. 

One-half  pints,  15  minutes  at  232°  Fah. 

Pints,  20         "          "    232°      " 

Quarts,  25        «          "   233°      « 


128 

However,  the  mushrooms,  in  my  opinion,  require  spices  to 
strengthen  and  back  up  their  especial  flavor,  I  would  therefore 
favor  the  following  recipe: 

Cook  in  a  flat  bottom  kettle  on  direct  fire 

Mushrooms  (previously  peeled),  5  lbs. 

Water,  1  pint 

Salt,  4  ounces 
Medium  size  onions  cut  in  large  slices,     5  lbs. 

Ground  black  pepper,  i  oz. 

Parsley,  i    " 

Garlic,  1  clove 

Tied  in  a  bunch. 

Put  cover  on  kettle  and  boil  fifteen  minutes,  can  in  tins  or 
jars  tightly,  pouring  over  one  ounce  of  melted  butter  for  the 
pints,  two  ounces  for  the  quarts. 

Process  same  as  above. 


PLUM  PUDDING. 

PREPARATION  AND  PROCESSING. 

TINS  OR  GLASS  JARS. 

The  plum  pudding  is  made  with  butter  or  suet,  the  latter 
being  preferred. 

The  grease  is  cut  and  hashed,  then  mixed  with  the  fiour,  to 
which  the  bread  crumbs  had  been  added. 

Mix  the  orange  and  lemon  peels,  cut  in  small  slices  with  the 
raisins  and  the  eggs.  Knead  the  whole,  adding  the  salt,  lemon 
zest  and  grated  nutmeg. 

Suet,  1  lb. 

Flour,  1  " 

Bread  crumbs,  1  " 

Crystallized  sugar,  f  ' 

Raisins  (Corinthe  currants),  i  " 

Orange  peel  (candied),  i  " 

Lemon  peel  (candied),  i  " 

Pitted  Raisins  (malaga),  f  " 

Citron  (candied),  i  " 


129 


Medium  size  fresh  apples  grated,  2 

Salt,  2  oz.  ; 

One-half  of  a  nutmeg. 

Zest  of  one  fresh  lemon.  ' 

Kum,  ^  tumbler 

Milk,  1  glass 

Eggs,  6 

The  paste  obtained  must  be  firm  and  is  immediately  put  up 
in  tins  or  glass  jars  with  Phoenix  Caps  lined  with  rubber  rings 
and  pure  tinfoil  discs.  The  tins  or  glass  jars  being  processed 
without  vent  hole  or  exhausting  of  air. 

One  quarter  pound  2     hours  at  222-223° 

One-half  "  2i       "       "  222-223° 

Three-quarter    "  2|       "       "  222-223° 

One  pound,  3         "       "  222-223° 

I^arger  size  plum  puddings  are  steamed,  that  is  to  say  tied  up 

in  shape  of  a  ball,  in  a  buttered  linen  towel,  boiled  for  six  hours 

for  a  three-pound  pudding,  then  allowed  to  cool  off,  put  up  in  tin 

without  water,   processed   thirty   minutes   at   225°.      Cool   off 

the  tins  with  cold  water.    Glass  jars  are  allowed  to  cool  off  for 

15  minutes  in  the  retort  or  process  kettle. 

TOMATO  KETCHUP. 

Crush  and  boil  for  one  hour  one  bushel  of  tomatoes,  press 
through  a  nickle  sieve  and  put  back  in  the  kettle,  boiling  three 
hours  longer,  it  must  then  be  a  heavy  pulp. 
Add: 

Salt,  i  lb. 

Sugar,  i    " 

Special  spices,  8  ozs. 

and  two  quarts  of  strong  vinegar  in  which  one-half  lb.  of  chopped 
shallots  have  been  boiled  for  twenty  minutes. 

Boil  the  ketchup  fifteen  minutes  more,  bottle  hot,  sealing, 
with  the  Phoenix  Caps.     Process  the  bottles  in  boiling  Avater 
bath  if  you  so  desire. 

TOMATO  KETCHUP  SPECIAL  SPICES. 
To  prepare  the  special  spices,  mix  and  grind  together  the 
following: 


130 


Black  pepper, 
Dried  red  peppers, 
Cayenne  pepper, 
Grated  nutmeg, 
Cloves, 


1  lb. 

Cinnamon, 

i 

5  ozs. 

Coriander, 

i 

i     " 

Thyme, 

i 

1     " 

Bay  leaves. 

1 

li     " 

oz. 


Fig.  17. 

Especial  air-tight  glass  sealing,  allowing  to  process  the  bottles  after  they  are  sealed:  glass  stopper 
remains  for  use  by  the  consumer. 

VEGETABLES  PRESERVED  IN  SALT. 

The  antiseptic  power  of  salt  is  often  used  to  preserve  vege- 
tables in  barrels  or  stone  jars;  string  beans,  tomatoes,  arti- 
chokes and  cucumbers  being  among  the  leaders  in  this  line. 

The  best  method  of  preparing  them  is  as  follows : 
STRING  BEANS. 

Blanch  not  over  three  minutes  and  cool  off  in  cold  running 
water  for  twenty  minutes.  Put  in  a  barrel  in  layers,  covering 
each  with  coarse  salt,  about  one  ounce  of  salt  per  pound  of  beans. 
Pack  tight;  when  the  barrel  is  nearly  full  cover  with  a  piece  of 
fabric,  boards  and  a  stone  to  press  down.  Pour  over  cold  water 
which  has  previously  been  boiled.  The  water  must  totally 
cover  the  beans.  Two  days  later  drain  the  brine  through  the 
faucet  and  boil  it,  make  sure  it  marks  between  ten  to  eleven 
degrees  Beaume;  should  it  be  less  add  salt  until  it  reaches  this 
density. 


131 

When  cooled  off,  pour  back  in  the  barrel.  For  shipment 
<ilose  the  barrel,  fill  it  with  fresh,  cold  ten  degrees  brine  through 
the  bung-hole  and  cork  up. 

String  beans  put  up  this  way  keep  easily  for  three  years  if 
stored  in  a  cool  and  dark  place. 

If  desired  that  they  should  remain  green,  add  one-half  ounce 
of  sulphate  of  copper  to  each  twelve  gallons  of  water  when 
blanching. 

Before  using  salted  beans,  wash  them  a  few  hours  in  several 
changes  of  water. 

CUCUMBERS  IN  SALT  BRINE. 

Pack  the  cucumbers  in  a  barrel  as  tightly  as  possible  cov- 
ering each  layer  Avith  salt.  When  full  cover  with  board  and  place 
a  stone  to  keep  them  pressed  down  and  cover  with  cold  water 
which  has  previously  been  boiled.  Drain  through  the  faucet  two 
days  later,  reboil  the  water  adding  salt  to  maintain  the  brine  at 
io°to  ii°Beaume.  Repeat  this  operation  several  times  if  the 
brine  does  not  keep  its  degree. 

These  cucumbers  will  keep  very  long  and  are  used  for  pick- 
ling.   (Put  up  in  vinegar.) 

ARTICHOKES. 

The  brine  would  have  difficulty  to  penetrate  to  the  heart 
of  the  artichokes;  it  is  therefore  necessary  to  take  out  the  seeds. 

With  a  large,  sharp  knife,  cut  the  top  of  the  artichokes 
about  li  to  2  inches  and  with  a  strong  spoon  remove  the  small 
leaves  from  the  middle  and  the  fibrous  seeds  from  the  centre, 
this  is  to  be  done  without  injuring  the  bottom.  Blanch  five  min- 
utes in:  water,  twelve  gallons,  salt,  eight  ounces,  and  cool  off  in 
cold  running  water. 

Put  in  barrels  and  cover  with  brine  marking  12°  Beaume 
cold.  Once  in  a  while  test  this  brine;  if  it  is  below  ten  degrees 
drain,  reboil  it  and  add  salt  to  bring  it  back  to  the  proper 
strength.  Should  it  be  cloudy  and  greenish,  throw  it  away  and 
make  a  new  one  as  it  is  partially  decomposed. 

Same  as  other  vegetables  the  artichokes  must  be  kept,  by 
boards  and  stone,  under  the  level  of  the  brine.  The  barrels  are 
also  to  be  kept  in  a  cool,  dark  place. 


132 

For  use,  soak  them  twelve  hours  in  several  changes  of  water, 
boil  until  properly  cooked  for  the  table. 

CAULIFLOWER. 

Blanch  not  over  two  minutes  in  boiling  water  containing 
six  ounces  of  salt  to  each  ten  gallons  and  cool  off  in  cold  running 
water.    Put  in  barrel  and  cover  with  12°  brine,  drain  and  cover, 
with  new  brine  four  days  later;  after  this  examine  every  two' 
weeks  to  ascertain  that  the  brine  is  not  under  10°,  should  it  be, 
drain  and  pour  over  new  brine  at  11°  Beaume. 

The  blanching  must  not  soften  the  cauliflower  as  it  would 
be  mushy  in  the  barrels  and  could  not  be  shipped.  For  use,  soak 
for  twelve  hours  in  several  changes  of  water  and  blanch  in  plain 
water. 

TOMATOES. 

Put  sound,  not  over-ripe  tomatoes  in  stone  jars,  cover  with 
12°  cold  brine  that  has  been  boiled  previously.     Hold  the  toma- 
toes down  in  the  liquid  with  a  board  and  a  stone  Four  days  later: 
drain  and  cover  with  neAv  brine  of  same  strength;  cover  the  sur-' 
face  of  the  brine  with  a  little  salad  oil — do  not  use  oil  that  is 
rancid  or  of  bad  odor. 

These  tomatoes  will  keep  for  one  year. 

SULPHITE   IN   SALT   BRINE. 

Sulphite  or  bi-sulphite  of  soda  added  in  the  proportion  of 
one  ounce  to  each  eight  gallons  of  water,  when  preparing  the 
salt  brine,  will  prevent  mold  and  fermentation. 

PIOKLINO. 

String  Beans,  Green  Tomatoes,  Cucumbers,  Cauliflower,  etc. 
Pickling  is  a  very  simple  operation.  Take  the  vegetables 
from  the  brine,  soak  them  one  day  in  several  changes  of  water. 
Drain,  put  in  barrels  or  stone  jars  and  pour  over  hot  boiling 
vinegar.  Ten  da^'S  later  drain  this  vinegar  that  has  lost  all  its 
acidity  and  replace  by  ncAv  hot  boiling  one.  The  pickles  are 
ready  for  bottling.  In  fact  all  the  vegetables  can  be  pickled  by 
being  merely  put  up  in  salt  brine  for  a  little  while,  then  treated 


133 

as  above.     It  is  preferable  to  use  strong  vinegar  in  this  case; 
after  ten  days  drain,  re-boil,  and  pour  back  in  the  barrel. 

After  the  cucumbers,  beans  or  other  vegetables  have  been 
soaked  in  cold  water  for  twelve  hours  they  should  be  thrown 
in  hot,  boiling  water  containing  one-quarter  ounce  of  sulphate 
of  copper  per  twelve  gallons  of  water.  Do  not  allow  to  boil  as 
it  would  soften  the  vegetables,  stir  gently,  and  when  they  are 
green  enough  wash  them  thoroughly  in  water  for  several  hours. 
Put  in  vinegar  as  above. 

PICKLING  RED  CABBAGE. 

Bed  cabbage  does  not  require  either  blanching  or  putting 
up  in  brine.  Shred  like  sauerkrout,  put  in  barrel,  and  c<n"er 
with  strong,  hot  vinegar.  Twelve  days  later  drain,  re-boil  the 
vinegar,  and  pour  back  in  the  barrel. 

When  bottling,  cover  with  fresh-boiled  vinegar. 

It  is  important  that  the  cabbage  should  always  be  kept 
under  the  surface  of  the  vinegar  by  a  board  and  stone  as  weight. 

PICKLING  YINEGAB. 

Any  strong  vinegar  is  good  as  long  as  it  has  no  especial 
or  disagreeable  taste.  A  good  flavor  is  given  to  the  vinegar  by 
merely  adding  a  little  sage.  However,  the  best  is  to  mix  the 
spices  with  the  vegetables  and  then  pour  the  hot  vinegar  over. 
These  spices  should  be  for  a  jar  containing  twenty-five  pounds 
of  vegetables: 

Small  onions  V^  lb. 

Shallots  H    " 

Thyme  >^  oz- 

Sage  'A    '' 

Garlic  3  cloves. 

Taragon  1  t>z. 

Black  pepper  in  grains  1    " 

Cloves  'A    " 

Bay  leaves  V^ 


134 
MUSTAKD. 

The  mustard  seed  contains  two  different  oils,  a  fixed  and 
fat  oil,  which  is  in  the  pit  itself,  the  other  volatile  and  essen- 
tial, contained  in  the  envelope  of  the  seed.  The  fixed  oil  is 
sweet  and  can  be  compared  to  cotton  seed  oil;  it  is  without 
taste  and  can  be  used  for  all  purposes.  However,  absorbed 
alone  at  the  dose  of  two  ounces  it  is  purgative  and  acts  as 
castor  oil.  It  freezes  only  at  very  low  temperature  and  keeps 
great  length  of  time  before  turning  rancid;  it  is  therefore  suit- 
able for  oiling  delicate  machinery,  clocks  and  watches. 

The  essential  oil  evaporates  spontaneously  at  a  temper- 
ature of  123°  Fahrenheit;  its  odor  is  as  strong  and  power- 
ful as  that  of  ammoniac  gas,  one  drop  on  the  tongue  produces 
a  great  pain  such  as  a  burn  and  it  is  felt  through  the  throat 
and  the  stomach,  in  the  same  time  producing  great  inflamma- 
tion of  the  eyes.  It  dissolves  easily  in  water,  vinegar,  and 
burns  with  a  large  bright  flame. 

It  is  this  volatile  oil  that  gives  the  mustard  its  peculiar 
flavor  and  strength.  ' 

FRENCH  AND  ENGLISH  PROCESS. 

There  are  two  ways  of  preparing  the  mustard  flour, 
which,  mixed  with  vinegar  is  the  condiment  of  interest  here. 

By  the  "French  process"  the  seeds  slightly  moistened  by 
addition  of  a  little  water  and  finely  ground  in  a  mill,  the  flour 
obtained  is  directly  used  to  prepare  the  mustard. 

By  the  "English  process"  the  seeds  are  first  pressed  and  the 
greater  part  of  its  fixed  oil  (sweet  oil)  extracted,  the  dry  pulp 
that  is  left  contains  all  the  essential  oil ;  this  pulp  is  ground  and 
constitutes  the  English  powdered  mustard.  The  English  mus- 
tard is  therefore  much  stronger  than  the  French,  but  the  latter, 
containing  all  the  sweet  oil,  is  much  softer  and  has  a  more  deli- 
cate taste. 

ENGLISH    PREPARED    MUSTARD. 
English  prepared  mustard  is  merely  English  process  mus- 


135 

tard  flour  mixed  with  light  vinegar  and  a  little  salt;  the  addi- 
tion of  wheat  flonr  is  an  adulteration. 

GERMAN    PREPARED  MUSTARD. 

Mustard  flour,  10  lbs. 

Strong  vinegar,  10  qts. 

Salted  cucumbers,  5 

Ground  pepper,  5  oz. 

Cloves,  ^    " 


Cinnamon, 


Nutmeg,  y2    " 

Use  "French  process"  mustard  flour. 

Boil  the  vinegar,  add  the  mustard  and  spices,  then  add  ihe 
cucumbers.    Crush  into  liquid  paste. 

FRENCH  PREPARED  MUSTARD. 


Mustard  flour, 

10  lbs. 

Parsley, 

5  oz. 

Celery, 

5    " 

Taragon, 

5    " 

Chervil, 

5    " 

Salt, 

2    " 

Sugar, 

2    " 

Citric  acid, 

Ya    " 

Salted  anchovies, 

4 

Garlic, 

2  cloves 

Add  sufficient  quantity 

of 

strong 

vinegar. 

FANCY  FRENCH 

MUSTARD. 

Parsley, 

4  oz. 

Water  cress, 

4    « 

Shalotts, 

3    " 

Celery  seeds, 

3    " 

Cinnamon, 

/a     " 

Cloves, 

Va    " 

Nutmeg, 

/2      " 

Pepper, 

Ya    " 

Thyme, 

Ya    « 

136 

Crush  and  infuse  two  weeks  in  one  gallon  of  strong  vinegar 
then  add :  o    > 

Mustard  flour,  10  lbs. 

Salt,  4  Q2. 

Olive  oil,  3    " 

Make  heavy  paste,  then  add  vinegar  to  reduce  to  proper 
thickness. 


IMPERIAL  MUSTARD. 

Celery, 

8 

oz. 

Parsley, 

6 

u 

Chervil, 

6 

u 

Scallion,  or  shalotte, 

6 

u 

Nutmeg, 

y2 

u 

Pepper,                                        ^ 

1 

a 

Cloves, 

'A 

u 

Cinnamon, 

1 

u 

Thyme, 

/3 

a 

Taragon, 

/2 

a 

Crush  and  infuse  two  weeks  in  one  gallon  vinegar,  then  add: 

Mustard  flour. 

10 

lbs. 

Salt, 

2 

oz. 

Olive  oil. 

4 

li 

Add  necessary  quantity  of  vinegar. 

ANCHOVY  MUSTARD. 


Mustard, 

Parsley, 

Pepper, 

Sugar, 

Citric  acid. 

Nutmeg, 

Garlic, 

Salted  anchovies. 

Vinegar, 


10 

lbs. 

10 

oz. 

1 

a 

2 

a 

3 

u 

M 

a 

2 

cloves 

1 

lb. 

quantity  req'red 

137 
TOMATO  MUSTAIID. 

Use  English  process  mustard  flour. 

Mustard  flour,  10  lbs. 

Tomato  pulp,  18    " 

Salt,  6  oz. 

Cayenne  pepper,  ys    " 

Citric  acid,  ^    " 

Vinegar,  quantity  req'red 

The  tomato  pulp  must  first  be  reduced  by  boiling  to  a  very 
thick  paste. 

HORSERADISH  MUSTARD. 

English  process: 

Mustard  flour,  10  lbs. 

Grated  horseradish,  7    " 

Salt,  6  oz. 

Pepper,  1    " 

Vinegar,  quantity  req'red 

Originally  the  French  mustard  was  made  in  equal  parts  of 
mustard,  green  grape  juice  and  vinegar  plus  the  tomatoes.  In 
modern  days  the  citric  acid  has  taken  place  of  the  green  grape 
juice,  which  was  only  obtainable  during  a  short  period  of  the 
year. 

GREEN  MUSTARD. 

Parsley,  12  oz. 

Pepper,  1    '' 

Cloves,  'A    "    ■ 

Taragon,  6    " 

Bay  leaves,  >4    " 

Crush  and  infuse  in  one  gallon  vinegar  two  weeks,  then  add: 
French  process  mustard  flour,  6  lbs. 

Dark  green  vinegar  pickled  cucumbers,  10  lbs. 
Salt,  4  oz. 

Crush  to  make  fine  paste  and  add  necessary  quantity  of 
vinesrar. 


13H 

FISH  CANNING. 

SAEDINES. 

Sardines  are  extensively  put  up  in  France,  where  this  high- 
grade  fish  has  practically  no  value,  so  abundant  they  are  on 
its  coasts. 

In  the  United  States  small  fishes  of  all  kinds,  but  especially 
herring,  are  extensively  canned  in  the  State  of  Maine.  They 
constitute  the  "American  Sardines." 

However,  the  various  processes  employed  for  canning  sar- 
dines in  oil  applies  to  any  kind  of  fish.  The  factory  is  to  be 
right  on  the  shore,  and  as  soon  as  the  fish  is  landed  it  is  put  in 
barrels  and  covered  with  12 — 20  per  cent,  cold  salt  brine  in 
which  they  are  allowed  to  stay. 

Seventy-five  minutes  in  12  per  cent,  brine,  or 
Fifteen  minutes  in  20  per  cent,  brine. 

If  the  fish  is  small,  this  time  should  be  reduced;  if  the 
average  fish  is  of  large  size  it  should  be  increased  proportion- 
ally. Small  fishes  are  never  of  good  quality;  they  are  always 
over  salted;  this  on  account  of  the  salt  bath  being  regulated  for 
the  medium  or  average  size.  The  fish  is  then  placed  on  in- 
clined tables,  allowing  the  brine  to  drain;  with  a  knife  the 
heads  are  cut,  the  digestive  organs  pulled  out,  the  wings  cut 
and  the  tail  trimmed.  They  are  thrown  in  baskets,  sorting  them 
by  their  size,  large,  medium  and  small.  Wash  the  fish  by  lower- 
ing and  raising  the  baskets  in  a  tank  of  sea  water. 

Dispose  the  sardines  on  trays  which  are  superposed  on 
trucks  and  carried  to  the  dryer  which  is  an  enclosed  space  of 
the  height  and  width  of  the  trucks;  several  trucks  can  be 
placed  in  the  dryer.  At  one  end  a  large  ventilator  blows  a  strong 
hot  air  draft  through  the  dryer;  the  skin  of  the  sardines  must 
be  perfectly  dry  before  removing  them. 


COOKING. 

There  are  two  ways  to  cook  the  sardines- 
for  high  grade,  steaming  for  low  qualities. 


-fr3ing  in  oil 


139 


FRYING  IN  OIL. 


For  quick  work  and  to  produce  an  even  quality  of  goods 
the  frying  apparatus  must  be  constructed  especially  for  the  pur- 
pose and  composed  of  a  square  sheet  iron  box  with  a  taper 
bottom.  It  is  heated  by  two  or  three  rows  of  steam  pipes,  which 
are  at  eight  inches  above  the  bottom,  as  per  figure  and  a  widely 
knitted  fire  screen  forms  the  bottom  of  the  frying  apparatus 
above  the  steam  pipes. 


The  oil  is  kept  at  proper  temperature  to  fry  the  fish  but 
not  to  burn  or  discolor  it.  The  wire  trays  containing  the  sar- 
dines are  lowered  in  the  oil,  and  they  rest  on  the  wire  screen 
bottom.  As  soon  as  some  of  the  sardines  rise  to  the  surface  of 
the  oil  they  are  properly  fried ;  take  the  tray  out  and  allow  the 
oil  to  drain  on  an  inclined  table,  the  excess  of  oil  dripping  back 
into  the  frying  bath. 

Some  particles  of  fish  remain  in  the  oil;  they  accumulate 
in  the  bottom  below  the  steam  pipes  and  do  not  mix  with  the 
next  batch  of  sardines. 

As  soon  as  drained  and  at  least  partially  cooled  off  the 
sardines  are  packed  in  tins,  or  glass  boxes,  covered  full  with  oil 
and  airtightly  sealed. 


COOKING  IN  DRY  STEAM. 

This  is  the  quickest  process,  but  it  only  produces  second 
grades. 


140 

From  the  drying  apparatus  drive  the  trucks  carrying  the 
trays  in  a  horizontal  retort,  close  and  bolt  tightly  the  door,  turn 
the  dry  steam  on  for  about  one  and  a  half  minutes,  which  is  suf- 
ficient time  to  cook  the  medium  size  fish.  Open  the  door  of  the 
retort,  allow  two  minutes  for  the  moisture  to  evaporate,  and 
the  fish  is  ready  to  be  canned,  covered  with  oil  and  airtightly 
sealed. 

SARDINES  IN  GLASS  BOXES. 
Packing  of  sardines  in  glass  boxes  has  been  rendered  not 
only  possible  but  practical  by  the  combined   applications   of 
the  patents  of  tlie  Phoenix  Cap  Company  of  New  York  in  date 
of  Nov.  28th,  1893,  and  Nov.  28th,  1899. 

It  is  not  only  essential  that  the  package  be  airtightly 
sealed  and  able  to  stand  processing,  but  it  must  on  the  outside 
leave  no  space  in  which  the  oil  can  accumulate,  turn  rancid  and 
give  bad  appearance  to  the  package  when  opened. 

The  airtight  sealing  is  obtained  by  placing  on  the  box  a 
flat  blank  of  pure  tinfoil  having  exactly  the  shape  as  the  top 
of  the  glass  box;  this  tin  prevents  all  contact  between  the  oil 

and  rubber  of  the  cap;  this  is  an  essential 
feature,  as  the  oil  would  dissolve  and  de- 
compose the  rubber. 

The  cap  composed  of  the  cover  and 
its  band  and  lined  with  the  rubber  is 
placed  on  the  glass  box,  over  the  tin  foil, 
and  while  the  sealing  machine  compresses 

Fig  19.  ^  ^ 

the  cover  on  the  jar  with  a  1,000-pound 
pressure,  the  lowest  part  of  the  ring  of  the  cap  is  set,  turned 
over  the  rim  of  the  glass  box  (fig.  19.) 

PECULIARITIES  OP  CONSTRUCTION  REQUIRED. 
The  other  peculiarities  in  the  construction  of  this  package 
are  the  concave  shape    Dt  the  cover  and  the  rim  of  the  jar. 

The  cover  is  concave;  viewed  from  the  inside  it  is  convex; 
(see  fig.  I9)  when  placed  over  the  jar,  which  is  as  nearly  full  as 
possible,  and  the  pressure  being  exerted,  the  middle  part  of  the 
cover  is  slightly  pressed  lower  than  the  level  of  the  oil,  forcing 
same  to  raise  and  expel  nearly  all  the  air  which  otherwise  would 
have  been  imprisoned  in  the  jar. 


141 


Fig.  20. 


After  the  jar  has  been  sealed  it  is 
processed;  the  expansion  of  the  liquid 
would  burst  the  jar  should  it  not  give 
enough.  The  glass  jar  is  rigid  and  does 
not  give;  the  cover  from  concave  will  be 
forced  convex  by  the  expansion  and  al- 
lowing the  room  it  requires.   (Fig.   21) 

When  cooling  off  the  contraction  will  take  place  and  the  cover 
will  resume  its  concave  shape  (Fig.  19.) 

The  reason  of  expelling  the  air  by  using  a  concave  cover  is 
not  because  the  air  would  spoil  the  goods;  I  have  explained 
before  that  the  air  cannot  be  the  cause 
of  fermentation;  the  object  of  expelling 
the  air  is  to  leave  as  little  unoccupied 
space  as  possible  inside  the  jar,  which 
later  will  be  placed  cover  down  on  the 
grocery  counter  or  in  the  delicat- 
essen store  window.  If  it  should 
show  air  or  empty  space,  it  would  give  a  bad  appearance  and 
besides  the  less  unoccupied  space  there  is  the  less  the  contents 
of  the  jar  will  be  disturbed  in  shipping,  handling,  etc.  (Fig.  (20.) 


Fig.  21. 


KIM  OF  THE  JARS. 

The  cuts  here  annexed  illustrate  the  use- 
fulness of  this  peculiar  shape  of  rim;  it  leaves 
no  empty  space  where  excess  of  oil  could  ac- 
cumulate and  turn  rancid.  (See  fig.  2i.)  The 
cover,  after  removal  of  the  ring  when  opening, 
remains  as  a  perfect  lid  to  the  box.  (Fig.  22 


PKOCESSING  TINS  AND  JARS. 


Tin  cans  or  glass  boxes  are  submitted  to  the  same  processing. 

One-quarter  boxes  1  hr.  30.  min.  in  boiling  water. 

One-half  boxes'  2hrs.    "       "      "        " 

For  larger  boxes  increase  proportionally,  do  not  cool  off 
glass  jars  with  water. 


142 
SEASONING  OP  THE  OIL. 

It  is  customary  in  Europe  to  add  in  each  box  of  the  superior 
grade  the  following  spices: 

Pepper  2 

Cloves  1 

A  very  small  piece  of  thyme 
A  very  small  piece  of  bay  leaf. 

SARDINES  WITH  TOMATO  SAUCE. 

The  sardines  must  be  fried  in  oil;  pack  in  tin  or  glass  and 
cover  with  heavy  tomato  sauce  instead  of  oil.  This  sauce  is 
the  same  as  described  in  the  vegetable  chapter  "Tomato  Sauce" ; 
boil  it,  adding  one  ounce  of  butter  per  pound  of  sauce. 

SALMON. 

Salmon  is  packed  in  enormously  large  quantities  and  shipped 
all  over  the  world,  but,  as  a  rule,  its  quality  is  poor,  due  to  the 
lack  of  skill  of  the  help  employed.  Take  fresh  killed  salmon, 
cut  in  slices  of  the  thickness  of  the  cans  or  boxes  and  put  in 
cold  salt  brine  24"  Beaume  and  leave  them  for  one  hour.  Shorten 
this  time  by  half  for  small  pieces. 

Can  in  tins  or  glass  jars,  if  any  empty  space  fill  with  3° 
Beaume  salt  brine,  or,  if  preferred,  plain  water  containing  one 
ounce  of  alum  to  each  three  gallons  of  water,  this  to  harden  the 
flesh  and  prevent  it  from  falling  to  pieces. 

PROCESSING. 

Process: 

One-half  pound,  1^  hours 

One  pound,  4  " 

Two  pounds,  2>2       " 

Cool  off  the  tins  with  cold  water.     For  glass  boxes,  reduce 

the  processing  to  seven  minutes  for  the  pound,  of  ten  minutes 

for  t  he  two  pound,  but  allow  to  cool  off  in  the  bath  for  fifteen 

minutes. 


143 

1  would  prefer  the  following  process: 

One-half  pound,  45  niin.  at  222° 

One  pound,  1  hr.  15  min.  at  222° 

Two  pounds,  2  hr.  at  222° 

SALMON  IN  GLASS  BOXES. 

Many  cases  of  poisoning  have  been  occasioned  with  carelessly 
packed  salmon.  The  high  grade  should  be  put  up  in  glass  boxes, 
I  refer  the  reader  to  the  previous  article  "Sardines  in  Glass 
Boxes"  which  applies  as  well  to  this  line. 

SALMON  IN  OIL;  PREPARATION,  PROCESSING. 

This  is  really  the  proper  way  to  pack  salmon,  the  great 
drawback  is  its  price,  which  will  always  be  much  higher  than 
plain  salmon,  owing  to  the  labor  it  requires,  and  the  cost  of  the 
oil. 

Cut  the  salmon  in  slices,  put  in  salt  brine  same  as  for  plain 
packing,  then  dry  them  in  a  dryer  same  as  used  for  sardines. 
When  dry  lay  them  flat,  side  by  side  on  a  wire  tray,  the  bottom 
of  which  has  been  covered  with  white  oiled  paper.  Lower  the 
trays  in  hot  oil  in  same  apparatus  as  used  for  frying  sardines; 
the  oil  must  be  hot  but  not  enough  to  fry  the  fish;  it  must  retain 
its  shape  and  not  turn  dark,  as  this  would  make  it  unmarketable. 

Allow  the  oil  to  drain  same  as  for  sardines,  pack  in  tin 
or  glass;  cover  with  sweet  oil,  adding  to  each  pound  can 


Bay  leaf, , 

/2 

Clove, 

1 

Pepper, 

3 

Process  tins  or  glass  boxes 

1  as  follows: 

One-half  pound. 

1 

hr. 

40 

min. 

One  pound. 

2 

hours 

Two  pounds, 

2 

hrs. 

20 

min. 

Cool  off  the  cans  with  cold  water; 

allow  the  glass 

boxes  to 

cool  off  fifteen  minutes  in 

the  batb. 

144 
MACKEKELS. 

MACKERELS  IN  OIL. 

Small  mackerel,  prepared  same  as  the  sardines,  fried  in  oil, 
etc.,  are,  in  the  opinion  of  many  connoisseurs,  superior  to  the 
real  genuine  sardines.  Some  manufacturers  prefer  frying  in 
lard.  Whether  oil  or  lard  is  used,  cook  slowly,  without  ac- 
tually boiling;  the  fish  must  remain  soft,  not  be  fried  hard. 

MACKEEEL  IN  VINEGAR. 

Large  mackerel  are  put  up  in  vinegar;  on  account  of  their 
thickness  they  must  be  slit  on  the  back,  with  a  knife,  1-2  inch 
deep  from  head  to  tail,  make  six  oblique  cuts  on  each  side,  one 
inch  apart  and  1-8  of  an  inch  deep.  Cut  the  head,  trim  wings  and 
tail.  Leave  one  hour  in  18°  Beaunie  cold  salt  brine,  drain  and 
dry.  Fry  two  minutes  in  oil  same  as  sardines,  the  oil  must  not 
be  too  hot. 
Can  in  tins  or  jars,  adding  to  each 

Two  slices  of  lemon, 

Two  slices  of  onions, 

One  clove, 

A  small  bunch  of  parsley. 
Dip  with  half  water  and  half  vinegar. 

If  desired  that  the  liquid  should  take  into  jelly,  add  to  it 
before  sealing  a  piece  of  softened  isinglass.     For  high  grade 
goods,  dip  with  white  wine  instead  of  vinegar  and  water. 
Process: 

Pound,  16  minutes  in  boiling  water 

Two  pounds,        30  "  "         "  « 

Three  pounds,      45  "  "         "  " 

HERRINGS. 

HERRINGS  IN  OIL. 

Small  herrings  in  oil  are  prepared  same  as  the  sardines. 
They  can  also  be  prepared  with  tomato  sauce. 


145 
HERRINGS  IN  VINEGAR. 

Take  regular  size  herrings,  prepare  them  same  as  the  mack- 
erel, but  without  cutting  on  the  back  or  stripping  them  on  the 
sides  with  the  knife,  allow  one  and  one  half  hour  in  the  brine. 

Spice  and  brine  same  as  mackerel,  adding  a  small  piece  of 
thyme  in  the  can  and  a  little  Louisiana  Paprica.  to  the  vinegar. 

For  high  grade  use  white  wine  instead  of  vinegar  and  no 
water. 

RUSSIAN  HERRINGS. 

Cut  heads  and  pull  out  the  inside,  allow  ninety  minutes  in 
20  per  cent  brine,  and  dry  by  hanging  the  fishes  tail  up  in  the 
sun  or  in  a  hot  and  ventilated  room  for  one  hour.  Fry  in  oil 
two  minutes,  the  oil  must  not  be  too  hot;  in  fact,  the  herring, 
must  be  boiled,  not  fried,  and  is  to  remain  white  and  bright. 
Drain  and  can  in  tins  or  jars:  in  each  add 

Two  slices  of  lemon  without  zest, 

Two  slices  onion, 

A  little  piece  of  sage. 

One  half  bay  leaf, 

A  little  paprica. 
Dip  warm  with  vinegar  or  white  wine  in  which  has  been  dis- 
solved English  mustard  flour  to  taste. 
Process : 

One  pound,  8  minutes  in  boiling  water 

Two  pounds,         12  "  "         "  " 

Three  pounds,      20  "  "         "  « 

FRESH  WATER  FISHES. 

All  fresh  water  fishes  can  be  canned;  however,  they  are 
soft,  and  it  is  quite  difficult  to  keep  them  whole.  Carp,  trout 
and  pike  are  the  best  for  canning,  but  they  must  be  perfectly 
fresh.  A  fish  that  has  been  two  days  on  ice  will  fall  to  pieces 
while  processing. 

They  require  tin  cans  of  the  length  and  as  high  as  the  ap- 
proximate thickness  of  the  fishes.  There  are  two  principal  ways 
of  preparing: 


146 

FISHES  IN  "COURT  BOUILLON." 

Cut  the  gills  and  remove  with  them  the  interior  of  the  fish, 
lay  twenty-five  minutes  in  22°  Beaume  cold  salt  brine. 
Prepare  the   following  bouillon: 

Water,  2  gallons 

Vinegar,  1  quart 

Cloves,  10 

Carrots,  in  slices,  0 

Onions,  in  slices,  6 

Cloves  of  garlic,  3 

Pepper, 
Salt, 

A  bunch  of  parsley 
A  little  thyme 
Boil  slowly  for  one  hour,  replacing,  at  that  time,  with  hot 
water,  the  amount  lost  by  evaporation. 

Keep  on  boiling  and  lay  fish  in  for  one  minute,  one  fish  after 
the  other,  then  can,  brine  with  the  bouillon  in  which  the  fish  has 
boiled,  add  to  eacli  can  a  small  piece  of  isinglass,  seal  aiitightly  and 
process : 

Pounds  1  hour  at  216  deg.  Fahrenheit 

Two  pounds  1  hour  at  220  deg.  Fahrenheit 

Cool  off  with  cold  water. 

FISHES  IN  "MATELOTE." 

Prepare  the  bouillon,  and  cut  the  fishes  in  three  or  four  equal 
pieces,  boil  them  one  minute  and  place  in  cans. 

The  bouillon  is  to  be  made  as  follows : 

Melt  twelve  ounces  butter  and  cook  ten  minutes  on  very  slow 
fire  with  six  carrots  and  six  onions,  both  being  sliced.  They  must 
cook,  but  not  turn  brown,  then  add  1  gallon  red  wine  and  one  gal- 
lon of  water,  and  other  spices,  as  per  "Court  Bouillon"  previously 
described. 

After  the  pieces  of  fish  have  been  boiled  in  this  bouillon  for 
the  required  time  (one  minute)  keep  on  boiling  the  bouillon  and 
thicken  with  browned  flour.  Pour  hot  over  the  fishes,  seal  and 
process  same  as  "Court  Bouillon"  fishes. 

In  the  cans,  to  decorate  the  fish,  mushrooms,  small  pickled 
cucumbers  and  pitted  olives  may  be  added. 


147 
LOBSTER. 

Canada  actually  supplies  the  whole  world. 

The  packing  of  lobster  requires  more  cleanliness  and  quick 
action  than  any  other  packing.  There  is  but  one  way  to  prepare 
lobster. 

Boil  them  alive  in  salt  water  (3  per  cent.),  cool  promptly  in 
cold  salt  water  (6  per  cent.),  shell  and  can  in  tins  or  glass  jars, 
cover  with  a  little  salt  brine,  which  can  be  flavored  by  boiling 
one-half  hour  with  pepper,  bay  leaves  and  cloves. 

Process : 

Tin  cans  or  glass  boxes,  2  hours  in  boiling  water. 

The  phosphor  of  the  lobster  attacks  and  corrodes  the  cans, 
this  is  practically  overcome  by  lining  the  cans  with  parchment 
paper.  The  coating  of  tin  of  the  tinplate  is  very  thin  and  uneven ; 
the  iron  of  the  can  is  soon  attacked.  The  iron  is  more  easily  at- 
tacked by  the  combined  chemical  action  of  the  phosphor  and  the 
salt  than  the  tin  is ;  this  is  why  after  a  few  months  the  canned 
lobster  takes  the  especial,  often  unpleasant,  taste  which  cannot 
be  otherwise  described  than  "canned  lobster  taste."  Everybody 
knows  this  taste,  of  which  we  cannot  speak  without  an  instinctive 
and  peculiar  contraction  of  the  muscles  of  the  face. 

I  am  not  a  crank  on  glass  and  am  sorry  to  say  have  no  con- 
trolling interests  in  any  glass  house,  but  I  consider  it  a  crime  to 
spoil  good  things,  and  it  really  hurts  my  feelings  of  "gourmet" 
when,  peeping  into  a  store,  I  see  piles  of  what  has  been  line  and 
delicate  " lobster,"  but  now  "canned  lobster."    What  a  change  ! 

At  some  period  in  old  Rome  without  being  a  good  "chef"  no 
fat  state  office  was  obtainable.  Brillat  Savarin  has  in  the  old 
world  rehabilitated  the  gourmet,  has  gained  back  for  us  the 
rank  which  Ave  are  entitled  to  in  society.  Well,  in  this  new  world 
if  a  census  of  the  "gourmets"  was  taken,  it  would  not  only 
astound  statisticians,  but  shake  up  the  old  routine  of  lobster 
packing.  ;    %::.::<>:^MMi 

"Gourmets"  are  found  in  all  conditions  of  life,  they  are  good 
talkers  (they  are  more  numerous  in  the  political  career  than  in 
any  other),  they  are  the  most  selfish  human  beings;  flatter  their 
palate  and  you  will  have  returns.  Keep  on  the  flattery  and  they 
will  stand  by  you. 


148 

Those  who  will  eat  ''canned  lobster"  that  taste  lobster,  after 
the  first  surprise  is  over,  will  have  some  more,  and  again  as  soon 
as  possible. 

''  He  wlio  sinneth  sltall  .si/j." 

To  make  it  short,  there  is  no  reason  why  the  lobster  should  be 
packed  in  tin  cans,  the  iron  of  which  spoils  it,  when  it  can  be  put 
up  in  glass  boxes  that  wdll  keep  and  maintain  it  plain  and  real 
"Lobster." 

In  using  the  Phoenix  device  of  air-tightly  sealing,  cover  the 
glass  box  Avith  the  cap,  and  seal.  Process  same  as  tin  cans,  no 
punching  nor  cooling  off  being  required. 

Some  packers  prefer  boiling  the  lobster  in  fresh  water  and 
cool  them  in  18  per  cent,  salt  brine  (18  deg.  Beaume  cold).  When 
packing  in  tins  or  jars  hot  dipping  can  be  made  with  clear  hot 
brine  containing  enough  isinglass  to  make  it  in  jelly  when  cooling 
off.     It  improves  the  appearance,  especially  when  packed  in  glass. 

SHRIMPS. 

Boil  hardly  one  minute  in  fresh  water,  drain,  put  in  wooden 
buckets  with  a  handful  of  salt,  mix  and  shell  them  as  soon  as  cold. 

CANNING  IN  TINS. 

Place  them  in  a  little  muslin  bag  having  exactly  the  shape  of 
the  cans  used ;  when  full  close  the  bag  and  put  in  the  can,  which 
is  itself  lined  with  parchment  paper.  The  bag  before  using  should 
be  wetted  with  12  per  cent,  salt  biiiie. 

CANNING  IN  GLASS. 

Put  in  the  jars  the  shrimps,  one  next  to  the  other,  leaving  as 
little  empty  space  as  possible,  and  seal  airtightly.  Or  cover  with 
3  per  cent,  hot  salt  brine  containing  enough  isinglass  to  make  it 
take  into  jelly  when  cold. 

PROCESSING— CANS  OR  GLASS  JARS. 

One-half  pints  16  min.  at  220  Fahrenheit 

Pints  20  min.  at  220  Fahrenheit 

One-half  pints  40  min.  in  boiling  water 

Pints  60  min.  in  boiling  water  \ 


14t) 

While  hot,  the  shrimps  are  quite  soft  and  should  be  handled 
very  carefully,  this  applies  as  well  to  the  taking  out  of  the  blanch- 
ing water,  to  the  shelling  and  to  the  handling  of  the  cans  and  jars 
before  they  have  thoroughly  cooled  off. 

Shrimps'  tails  should  remain  whole  and  of  soft  pink  color. 

CRAWFISH. 
WHOLE  CRAWFISHES. 

Prepare  a  bouillon  same  as  the  "Court  Bouillon"  described 
for  the  preparation  of  fresh  water  fishes,  but  much  stronger  in 
spices,  especially  pepper;  it  should  be  1-2  white  wine,  1-2  water, 
but  without  butter.  Throw  in  the  live  crawfishes,  of  which  the 
intestines  have  been  extracted ;  for  this  take  the  crawfish  in  your 
hand  and  tear  off  the  wing,  which  is  in  the  middle  of  the  tail ;  it 
will  pull  out  at  the  same  time  a  little  black  intestine,  which  is  very 
bitter. 

Boil  one  or  two  minutes,  never  more;  put  in  cans  or  jars,  dip 
with  the  strained  "Court  Bouillon"  and  process : 

Cans  or  jars : 

Pints  35  min.  at  220  Fahrenheit 

Quarts  50  min.  at  220  Fahrenheit 

Or,  still  better,  on  account  of  the  soft  nature  of  the  flesh : 
Pints  1  hour  in  plain  boiling  water 

Quarts  1  1-2  hours  in  plain  boiling  water 

Crawfishes  should  always  be  packed  in  glass  jars. 

CRAWFISH  TAILS. 

As  the  crawfishes  are  shelled  before  packing  there  is  no  need 
to  extract  the  intestines.  Throw  them  alive  in  bouillon  same  as 
described  for  "whole  crawfish,"  boil  two  minutes.  Shell  and  pack 
tightly  in  glass  jars,  cover  hot  with  strained  bouillon  in  which  they 
have  cooked,  seal  airtightlj^  and  process: 

One-half  pints  20  minutes  in  boiling  water 

Pints  30  minutes  in  boiling  water 

Allow  to  cool  off  for  fifteen  minutes  before  taking  out  of  the 
processing  bath. 

Tin  cans  cannot  be  used  for  these  goods. 


150 

OYSTERS. 

Each  packer  has  his  own  way  of  handling  the  oysters,  as  all 
is  handling-  for  these  goods,  and  while  packed  in  very  small  quan- 
tities in  Europe,  they  are  very  popular  in  America. 

Open  the  oysters,  can  in  tins  or  jars,  cover  with  the  juice, 
which  is  previously  strained,  and  seal  airtightly. 

Process : 

One-half  pints  35  minutes  in  boiling  water 

Pints  55  minutes  in  boiling  water 

Quarts  1  hr.  15  minutes  in  boiling  water 

This  product  is  superior,  but  the  process  is  slow. 

OTHER  METHOD. 

Place  the  oysters  in  the  truck  of  the  dry  steam  kettle,  steam 
just  enougli  to  force  the  shells  open,  the  time  required  varying 
with  the  average  size  of  the  oysters. 

Pack  the  oysters  in  cans  or  jars  covering  with  the  broth.     Seal 
airtightly. 

Process : 

One-half  pints  10  min.  at  235  Fahrenheit 

Pints  12  min.  at  235  Fahrenheit 

Quarts  15  min.  at  235  Fahrenheit 

The  cans  are  to  he  cooled  off  loith  cold  ivater;  the  glass  jars 
must  cool  off  slowly. 

It  is  necessar^^  that  the  oysters  should  be  sound  and  fresh,  and 
processed  immediately  after  sealing. 


PICKLED  OYSTERS. 

Steam  fat  oysters  as  if  for  canning,  put  in  glass  jars  and  cover 
immediately  with  hot,  boiling,  strained  brine  as  follows: 

Prepared  vinegar  3  quarts 

White  wine  1  quart 


151 

Prepared  vinegar  is  made  in  advance  so  as  to  lose  no  time 
when  the  oysters  are  in  the  jars. 
Boil  five  minutes. 

Vinegar  •  2  gallons 

Mace  1-2  oz. 

Nutmeg  1-8  oz. 

Black  pepper  1  oz. 

Salt  2  oz. 

Cinnamon  1-8  oz. 

Cloves  1-2  oz.  , 

Allow  to  macerate  twenty-four  hours,  boil  live  mimites  before 
adding  the  wine.  Seal  the  jars  airtightly.  The  most  appropriate 
jar  to  our  knowledge  is  the  Phoenix  glass  cover  jar.  It  has  a  glass 
cover  which  prevents  the  contact  of  the  brine  with  the  washer. 
The  sealing  nuichine  closes  GOO  jars  per  hour ;  tlie  sealed  jars  can 
then  be  processed  same  as  usual. 

MUSSELS. 

Mussels  are  much  finer  for  culinary  purposes  than  oysters; 
time  will  come  when  the  demand  will  be  as  large  as  for  the  oysters. 

Steam  same  as  oysters,  but  it  requires  shorter  time,  one  min- 
ute being  sufficient.  Take  out  of  the  shells,  pack  in  tins  or  jars, 
cover  with  broth  and  seal  airtightly. 

Process : 

One-half  pints  35  minutes 

Pints  50  minutes 

Quarts  1  hr.  10  minutes 

Cool  ofi*  the  cans  with  cold  water,  allow  the  glass  jars  to  cool 
off  slowly. 

In  Europe,  when  canning,  the  white  mussels  are  put  in  sepa- 
rate cans  and  are  considered  first  choice,  the  yellow  put  up  sepa- 
rately as  second  choice. 

They  can  be  processed  at  235*^  same  as  the  oysters,  but  they 
shrink  more  than  when  processed  in  plain  boiling  water. 

Mussels  must  be  fresh  and  processed  as  soon  as  sealed. 

PICKLED  MUSSELS. 

Pickled  mussels  are  prepared  same  as  pickled  oysters. 


152 
MILK. 

Preserving  milk  has  caused  not  only  great  deceptions,  but  also 
great  financial  losses  to  many  enterprising  preservers  who  had  en- 
gaged in  extensive  canning  or  bottling  Avithout  sufficient  knowl- 
edge of  the  nature  of  the  milk  and  the  causes  of  its  decomposition. 
In  the  milk  sold  by  the  retailers,  we  find  most  every  variety  of 
micro-organism  represented,  and  the  milk  owing  to  its  com])osition 
is  such  a  good  culture  medium  and  so  favorable  to  nearly  all,  tha'' 
notwithstanding  the  fact  that  it  can  be  sterilized  in  the  labora- 
tory, it  is  not  practical  and  cannot  be  done  at  a  business  point  of 
view. 

COMPOSITION. 

The  milk  is  composed  of  water,  fat,  proteids,  sugar  and  min- 
eral matters. 

The  fat  representing  about  4  per  cent.,  the  proteids  4  per  cent., 
the  sugar  4  1-2  per  cent.  These  three  natures  of  products,  as  a 
whole,  seem  to  realize  all  the  desiderata  of  the  best  field  for  the 
development  of  the  bacteria. 

The  milk  secreted  of  the  nursing  mammals  is  nearly  at  blood 
temperature,  this  is  to  say  the  most  appropriate  temperature  for 
the  growth  of  the  germs ;  it  should,  therefore,  be  cooled  quickly  by 
placing  the  cans  in  cold  running  water.  As  soon  as  cold  it  should 
be  bottled,  sealed  and  processed. 

MILK  AND  BACTERIA. 

The  organisms  attacking  the  milk  are  mostly  brought  in  by 
the  air,  then,  the  less  contact  with  air  the  better ;  for  Ihis  reason 
only  the  bottling  and  sealing  should  be  made  in  the  shortest  time 
possible  after  the  milk  has  been  cooled. 

The  fat  to  which  the  color  of  the  milk  is  for  the  greatest  part 
due  is  in  globules  which  seem  to  be  surrounded  by  a  membrane, 
as  they  do  not  coalesce  spontaneously;  this  fat  is  mostly  composed 
of  stearin  and  olein. 

Centrifugal  motion  separates  all  the  fat  from  the  milk ;  should 
sterilized  milk  be  beaten,  the  fat  it  contains  would  separate;  for 
this  reason  an  especial  device  for  sealing  the  jars  had  to  be  con- 
structed ;  the  jar  must  be  and  remain  absolutely  full,  so  as,  even 
should  the  jar  itself  be  shaken,  its  contents  will  remain  undis- 
turbed. 


153 

The  proteids  are  the  casein,  the  albumen  and  a  very  small 
quantity  of  globulin.  The  two  former  are  in  a  peculiar  state,  the 
casein  is  gelatinous  and  in  sohition,  it  is  precipitated  by  acids.  The 
lactic  acid  produced  by  the  action  of  the  lacti  acidi  bacilli  causes 
this  coagulation,  in  which  case  the  globules  of  fat  are  enclosed  in 
the  casein. 

The  albumen  contained  in  the  milk  is  also  of  an  especial  form 
and  is  called  lactalbumine ;  it  is  coagulated  by  heat. 

The  sugar  of  the  milk  is  designated  under  the  name  of  lactose 
and  is  able  of  jilcoholic  fermentation  s:ime  as  beet  or  fruit  sugar. 
In  some  parts  of  Russia,  alcoholic  beverages  are  prepared  by  fer- 
menting milk.  However,  it  is  not  the  great  fungus  that  interferes 
with  the  preserving  of  the  milk,  as  it  is  rather  difficult  to  produce 
the  required  conditions  to  allow  the  saccharomyces  to  have  a  foot- 
hold before  the  butyric  ferments  start  their  work. 

The  lacti  acidi  bacteria  and  the  bacilli  prodigiosi  are  generally 
the  first  to  attack  the  milk,  decomposing  the  lactose  into  lactic 
acid,  which  causes  the  coagulation  of  the  casein. 

The  bacteria  groAv  best  at  a  temperature  of  85  deg.  or  about, 
this  is  the  reason  why  the  milk  should  be  cooled  off  promptly  and 
kept  cold  until  processed,  Their  spores  are  hard  to  kill  and  some 
experts  affirm  that  250  deg.  are  not  sufficient  for  their  destruction, 
it  is  then  essential  that  the  milk  should  be  bottled  and  sealed  as 
promptly  as  possible  as  to  shorten  as  much  as  possible  the  contact 
with  air  which  brings  in  all  the  germs. 

If  a  certain  proportion  of  salt  or  sugar  were  added  to  the  milk, 
we  would  not  mind  these  spores,  as  the  antiseptic  qualities  of  these 
would  prevent  these  dry  form  to  sprout,  but  such  is  not  the  case, 
pure  and  natural  milk  must  be  bottled. 

Both  the  lacti  acidi  and  the  prodigiosi  bacillus  are  aerobic, 
but  after  they  have  sprouted  and  are  adults  they  continue  to  grow, 
even  in  anaerobic  state,  for  this  reason  the  jar  we  will  use  will  not 
only  be  airtight,  but  not  contain  a  particle  of  air  so  as  to  prevent 
the  germination  of  the  dry  forms  should  there  be  in  the  jar. 

Great  cleanliness  must  prevail  as  to  avoid  the  introduction  in 
the  milk  of  putrid  ferments  such  as  the  bacillus  butyricus,  amyglo- 
bacter,  cyanogenus,  etc.,  which  being  anaerobic,  would  develope  in 
the  jars  still  better  than  if  air  was  enclosed,  besides  they  are  very 
resisting  to  the  action  of  heat. 


154 
SPECIAL  CONSTRUCTION  OF  THE  JARS  OR  BOTTLES. 

The  jar  constructed  by  the  Phoenix  Cap  Company  of  New 
York  fulfills  theoretically  all  the  requirements  here  above  stated 
^nd  its  practicability  seems  to  be  guaranteed  by  its  simplicity. 


STERLIZING  MILK. 


The  jar  (Fig.  23)  is  filled  with  the  cooled  milk  up  to  the  very 
top,  the  cap  is  placed  over  and  the  sealing  is  done  by  a  machine. 
This  cap  is  composed  of  a  cover  of  pure  tin 
having  a  hole  in  its  center,  this  hole  project- 
ing on  the  exterior.     When  the  jar  is  sealed 
by  a  vertical  pressure  of  about  1,000  pounds 
on  the  superior  flange  of  the  metal  ring,  the 
Fig.  23.  rubbcr  finds  itself  heavilj^  compressed  between 

four  walls  (Fig.  24),  the  setting  of  the  lowest  part  of  the  metal 
ring  over  the  neck  of  the  jar  causing  it  to  remain  compressed 
after  the  jar  is  released  from  the  action  of  the  machine. 

The  jar  would  then  be  airtightly  sealed  if 
not  for  the  projecting  hole  in  its  center.  The 
bottle  is  placed  in  the  processing  retort  with 
water  reaching  its  neck  and  heated  gradually 
until  it  reaches  boiling,  the  water  of  the  bath 
has  expanded  by  heat  and  it  now  coAers  the  jar. 


Fig.  24. 


The  action  inside  the  jar  has  been  as  follows : 

The  milk  has  been  gradually-  heated  and  the  air  it  contained 
in  dissolution,  not  being  soluble  in  hot  milk,  is  set  free,  it  ac- 
<;umulates  on  the  top  of  the  jar  and  by  the  expansion  of  the  milk 
by  the  action  of  the  heat  this  air,  as  Avell  as  the  air 
we  had  enclosed  in  the  jar,  under  the  cap,  is  ex- 
pelled. Should  the  liquid  expand  further,  some 
of  the  milk  will  escape  through  the  hole  (Fig. 
25).  At  this  time  the  milk  has  nearly  expanded 
as  much  as  it  ever  will,  by  the  means  of  pinchers 
the  projecting  hole  of  the  pure  maleable  tin  cov- 
er is  sealed,  tliis  piiicliiiig  sealing  more  airtightly 
than  soldering  would  (Fig.  20). 


Fio.  25. 


155 

The  cover  of  the  processing  kettle  is  then  lowered  bolted 

tight  and  the  jars  processed  for  hour  at  245  dcg.  Fahrenheit. 

Let  US  follow  the  jar  in  the 
retort.  Its  contents  will  fur- 
ther, but  little,  expand,  the 
malleable  metal  cover  will 
give  and  allow  for  this  in- 
crease of  volume,  the  jar  still 
appears,  as  per  Fig,  26.  Dur- 
ing the  processing  there  is  no 
strain  on  the  cap,  the  exterior 
pressure  on  the  jar  being  in 
rucl  superior  to  the  inside 
])ressure.  After  the  required 
length  of  time,  lower  slowly 
and  progressively  the  pres- 
sure, then  shut  off  the  steam  altogether  and  open  the  cover.  Fif- 
teen minutes  are  required  to  progressively  lower  the  temperature. 

The  milk,  not  having  been  actually  boiled  and  no  evaporation 
having  taken  the  place,  there  is  no  or  very  little  skim  in  the  jar. 

In  cooling  off,  the  milk  will  contract,  its 
level  will  only  be  1-4  or  1-3  of  an  inch  lower 
than  tlK'  top  of  tlie  jar,  the  malleable  cover 
from  convex  during  the  processing  under  the 
inside  pressure  will  turn  concave  under  the 
atmospheric  pressure,  and  leave  no  vacuum, 
^'**-  ^''  the  jar  may  be  shaken,  its  contents  will  re- 

main undisturbed  (Fig.  27). 


Fig.  26. 


PTOMAINES   IN   MILK. 

If  the  milk  is  a  good  culture  medium  for  the  bacteria  in  gen- 
eral, it  being  an  animal  secretior^  causes  it  to  be  an  especially  good 
field  for  the  pathogenic  bacteria  ((disease  microbes),  these  by 
their  action  on  animal  and  vegetable  tissues  produce  alkaloids 
which  are  deadly  poison  to  man  and  beast.  Putrefactive  fer- 
ments produce  different  results  owing  to  the  nature 
of  the  albuminoids  of  the  product  they  attack.  The  various  path- 
ogenic bacteria  are  found  in  very  large  quantities  in  the  stables 


156 

and  the  manure,  therefore,  all  the  efforts  of  the  milk  preserver 
will  tend  to  quick  work  as  to  avoid  exposure  of  the  milk  to  con- 
taminated air  for  more  llian  the  strictly  required  and  unavoidable 
length  of  time. 

Perfect  cleanliness,  quick  cooling  off  and  prompt  processing 
are  the  guarantee  of  success. 

Should  any  of  these  bacteria  be  enclosed  in  the  jar,  and  this 
is  often  unavoidable,  the  use  of  the  above  described  Phoenix  de- 
vice will  tend  to  evacuate  these  and  create  a  condition  the  most 
unfavorable  possible  to  the  germination  of  the  spores  the  heat 
may  not  have  destroyed. 

The  most  common  pathogenic  organisms  found  in  milk  are  the 
diptheria,  typhoid  and  the  tetanus  baciUus,  while  the  anthrax, 
the  coma  or  cholera,  the  scarlet  fever  and  other  pathogenic  ba- 
cillus are  not  often  found  unless  the  organism  of  the  animals 
secreting  the  milk  are  themselves  attacked  by  any  of  these  deadly 
diseases. 

Let  us  examine  the  action  of  the  processing  in  the  described 
jars  for  the  various  and  most  common  of  these  micro-organisms. 

TYPHOID  BACTEKIA. 

The  typhoid  bacillus  develops  best  in  an  aerobic  state,  quick 
bottling  will  place  the  milk  in  an  anaerobic  condition,  and  should 
some  spores  sprout,  experience  proves  that  when  the  typhoid  bac- 
teria is  in  an  anaerobic  state  it  is  much  easier  killed  by  heat  than 
if  it  should  be  in  an  aerobic  state,  the  conditions  are  then  the 
most  favorable  for  their  destruction. 

This  bacteria  can  only  develop  in  a  slightly  acid  culture, 
therefore,  it  will  not  develop  in  the  milk  before  lactic  acid  or 
butyric  acid  bacillus  start  their  work ;  quick  action  will  not  allow 
these  to  act  and  make  the  milk  acid. 

The  ptomaine  produced  by  the  typhoid  bacteria  is  known  as 
typhotoxin,  it  is  an  acid  and  not  an  alkaloid. 

DIPHTHERIA  BACTERIA. 

There  are  several  varieties,  but  all  having  about  the  same 
characteristics,  these  bacillus  grow  best  in  an  aerobic  state,  and 
what  we  said  in  reference  to  the  typhoid  bacillus  will  apply  in 
this  case. 

The  poison  produced  in  an  alkaloid  very  similar  to  strichnine 
and  is  neutralized  by  acids. 


]57 

TETANUS  BACILLUS. 

These  bacteria  are  in  great  numbers  in  the  stables,  they  de- 
velop rapidly  at  blood  temperature,  milk  being  extremely  favor- 
able to  their  growth. 

The  tetanus  bacilhis  are  positively  anaerobic,  but  under 
ordinary  circumstances  they  grow  slowly,  as  they  only  develop 
in  the  presence  of  lactic  or  butyric  acid  germs,  and  these  by  the 
great  strength  of  their  growth  interfere  at  the  end  with  large  de- 
velopment of  the  tetanus.  The  construction  of  the  jars  described 
here  before  creating  an  anerobic  state  this  bacillus  would  find  the 
required  condition  for  its  growth  which  is  averted  by  preserving 
the  milk  before  the  lactic  or  butyric  acid  producing  bacillus 
have  developed,  under  such  conditions  the  tetanus  have  no  chance 
to  produce  ptomaines. 

Great  care  has  also  to  be  taken  in  milking  as  to  avoid  blood 
or  puscells  from  the  animal  to  be  driven  into  the  milk,  these 
cells  are  often  conveyors  of  pathogenic  bacteria,  especially  of  the 
tetanus. 

The  action  of  the  tetanus  bacteria  is  called  lockjaw  when  it 
takes  development  into  the  human  body. 

CONTAMINATED  MILK. 

The  milk  of  contaminated  animals  must  not  be  used  either 
for  preserving  or  otherwise,  and  these  animals  should  be  killed 
and  their  body  incinerated.  If  the  milk  of  these  animals  is  pre- 
served, the  bacteria  having  infested  the  milk  at  the  time  of  its  se- 
cretion, these  have  found  their  way  into  the  globules  of  fat  and 
particles  of  proteids  with  which  they  got  intimately  associated 
and  are  therefore  much  more  difficult  to  destroy  than  if  they  had 
been  deposited  on  the  surface  of  the  liquid  by  the  air.  In  case  of 
their  presence  in  the  animal,  they  have  had,  under  blood  heat, 
time  to  swell  and  are  ready  for  action,  if  not  already  in  action  at 
the  time  of  the  milking.  Bacteria  deposited  by  the  air  being  in 
their  dry  form  require  proper  temperature  to  swell  and  sprout 
rapidly. 

In  the  case  of  milk  from  contaminated  animals,  all  the 
ptomaines  formed  before  the  processing  will  remain,  and,  in  fact, 
be  preserved  with  the  milk;  they  are  and  remain  poison  whether 
preserved  or  not,  and  may  cause  death  if  absorbed. 


158 


CANNING  OF  MEATS. 


BOILED  BEEF. 

Rub  the  pieces  of  meat  with  salt  and  sugar,  5  lbs.  salt,  1  lb. 
sugar.  Twelve  hours  later  renew  the  rubbing,  using  each  time 
about  5  lbs.  of  the  mixture  for  each  100  lbs.  of  beef.  Tie  up  with 
twine  the  pieces  of  meat  and  j>lace  them  in  the  boiling  kettle  and 
cover  them  with  the  brine  from  the  previous  salting,  and  enough 
bouillon  made  by  slow  boiling  for  six  hours  of  low  grade  meats 
and  the  bones.  Maintain  the  temperature  at  210  to  212  without 
actual  boiling  for  2  1-2  hours. 

Cut  the  meat  in  pieces  of  proper  size  for  the  cans,  fill  with 
bouillon  made  by  concentrating  the  bouillon  of  the  cooking.  A 
few  calves  feet  should  be  added  to  help  this  bouillon  taking  into 
jelly,  ( Isinglass  may  also  be  added. )  During  the  cooking  great 
care  should  be  taken  to  properly  skim  the  foam. 

Proper  flavoring  is  obtained  by  boiling  with  the  meat  a  bag; 
containing  for  each  100  lbs.  of  meat 

Bay  Leaves  V  1-3  oz. 

Pepper  1  oz. 

Mace  1-4  oz. 

Grated  Nutmeg  \  1-8  oz. 

Process : 

1  lb.  cans  1  hour  20  minutes  at  235  deg. 

2  lb.  cans  2  hours  at  235  deg. 

3  lb.  cans  2  hours  30  minutes  at  235  deg. 

Boiled  beef  is  extensively  put  up  for  the  supply  of  the  Euro- 
pean armies. 


CORNED  BEEF  CURING  AND  CANNING. 

Rub  the  boned  pieces  of  fresh  meat  with  salting  mixture  pre- 
pared as  follows: 

Coarse  salt  10  lbs. 

Sugar  3  lbs. 

Saltpetre  1-3  lb. 


159 

Place  ill  barrels  with  a  weight  over  to  press,  leaving  ten  days, 
in  a  cool  place,  during  which  time,  at  intervals  of  two  days  the 
meat  must  be  placed  in  another  position,  after  which  always  re- 
place weight;  after  this  time  take  out  the  meat,  wash  it  gently, 
clean  the  barrel  and  put  in  sufficient  quantity  of  brine,  made  as 
follows : 

Water  10  galls. 

Salt  20  lbs. 

Sugar  15  lbs. 
Saltpeter  5  lbs. 

Spices 


Boil  slowly  three-quarters  of  an  hour,  stirring  until  sugar 
and  salt  are  entireh^  dissolved,  then  put  in  the  barrel,  straining 
through  a  sieve  to  separate  the  spices.  These  spices  are  for  ten 
gallons  of  brine  as  follows : 

Pepper  1  oz. 

Coriander 

Nutmeg 

Cloves 

Mace 

Thyme 

Sage 

Bay  Leaves  1-2  oz. 

Place  the  beef  in  the  brine  when  cold,  and,  from  eight  to 
twelve  days  later,  according  to  the  size  of  the  pieces  of  meat,  they 
will  be  sufficiently  cured. 

To  cook  the  beef  put  it  in  a  large  kettle,  enameled,  if  possible, 
cover  with  cold  water,  bring  slowly  to  a  boil  and  maintain  a  very 
slow  boiling  for  one  hour,  cut  in  pieces  of  proper  size  for  the  cans, 
pack  and  cover  with  hot  juice  composed  of 

1-2  bouillon  in  which  the  beef  has  been  boiled, 
1-2  bouillon  of  calfs  foot. 

adding  to  it  the  juice  produced  by  the  first  salting,  the  latter  having 
been  submitted  to  a  short  boiling  and  flavored  with  laurel,  cloves  and 
a  little  nutmeg.     This  juice  will  later  take  into  jelly. 


1-2 

oz. 

1-4 

oz. 

1-2 

oz, 

1-2 

oz. 

1-2 

oz. 

1-2 

oz. 

I(i0 

PROCESSING. 

The  packing  is  either  made  iu  tin  cans  or  glass  jars,  sealed 
airtightly  while  still  hot  and  processed  immediately  at  236  Fah- 
renheit. 

One  pound  1  hr.  10  min. 

Two  pound  1  hr,  40  min. 

Three  pound  2  hr.  1 0  min. 

The  processing  is  the  same  for  either  the  cans  or  the  glass 
jars,  no  punching  or  exhausting  of  air  being  required. 

BEEF  BRAISE. 

Out  the  beef  in  pieces  of  about  two  and  one-quarter  pounds 
each,  rub  with  salt  prepared  as  follows : 

Salt  10  lbs. 

Ground  pepper  1  oz. 

put  in  barrels  without  any  brine  and  next  morning  rub  them 
again,  placing  them  back  into  the  barrel.  The  next  days  they  are 
sufficiently  dry  and  cured. 

Brown  the  pieces  of  beef  on  each  side  in  a  kettle  on  a  lively 
fire,  same  as  for  preparing  a  roast.  It  must  be  done  quickly  as 
to  brown  the  outer  part  leaving  the  inside  rare.  However,  the 
meat  must  not  be  allowed  to  burn  neither  should  the  small  quantity 
of  melted  grease  in  the  kettle.  As  f^con  as  it  is  well  browned  put  in 
a  kettle,  covering  with  boiled  beef  bouillon,  to  which  the  juice 
produced  by  the  salting  has  been  added.  There  must  be  sufficient 
quantity  of  bouillon  to  totally  cover  the  ineat.  Boil  one  hour 
very  slowly  so  as  not  to  break  the  pieces  of  meat.  The  kettle  is 
also  to  contain  a  bag  for  each  5  lbs.  meat ;  2  garrots,  1  clove  of 
garlic,  pepper  and  spices.  Should  the  pieces  be  veiy  large,  say 
five  to  six  pounds,  this  time  should  be  doubled. 

Cut  in  pieces  of  proper  size  to  fit  the  cans  or  jars,  and  fill 
these  tightly;  cover  while  still  hot  with  very  strong  jelly  made 
with  part  of  the  bouillon  in  which  the  beef  has  boiled  and  which 
has  been  slowly  boiled  for  six  hours  with  a  few  calves  feet. 

Seal  airtightly  and  process : 

One  pound  1.10  hours  at  235  deg. 

Two  pounds  1.50  hours  at  235  deg. 

Three  pounds  2.20  hours  at  235  deg. 

The  jelly  should  be  strained  through  a  muslin  before  used. 


IGl 
BEEF  A  LA  MODE. 

Beef  a  la  mode  is  generally  prepared  by  merely  packing 
boiled  beef  used  to  prepare  the  bouillon  and  coyered  with  a 
sauce  made  of  bouillon,  beef  braise  bouillon,  roast  beef  gravy ;  it 
is  made  consistent  with  browned  flour.  Tlie  article  being  gener- 
ally inferior  in  quality  and  of  low  price,  there  is  little  of  real  beef 
a  la  mode  put  up. 

The  beef  a  la  mode  is,  in  fact,  nothing  else  but  beef  braise, 
but  instead  of  coyering  with  yery  strong  jelly,  coyer  with  the 
bouillon  in  which  it  has  been  boiled,  making  it  consistent  by  ad- 
dition of  browned  flour.  , 

The  cans  should  contain  a  larger  proportion  of  sauce  than 
the  braised  beef ;  processing  is  also  the  same. 

ENGLISH  BOAST  BEEF. 

Proceed  as  for  ordinary  eyery  day  roast  beef,  but  cook  very 
rare,  in  other  words,  take  oft'  the  fire  when  half  cooked,  cut  in 
pieces  to  suit  the  cans  or  jars  used,  but  in  such  a  waj  that  each 
can  will  hold  rare  and  well  done.  Pack  the  well  done  on  top,  cover 
with  very  little  gravy  to  fill  up  the  empty  spaces,  but  it  should  be 
well  spiced. 
Process : 

One  pound  1.35  at  235  deg. 

Two  pounds  2.10  at  235  deg. 

Three  pounds  2.30  at  235  deg. 

There  has  been  great  discussion  about  "embalmed  beef."  We 

will  dispense  of  giving  the  various  formulas  (,f  the  chemicals  used; 

adding  them  to  the  meat  is  an  unnecessary  and  unappreciated 

luxury. 

STEAKS. 

/ 

Prepare  same  as  braised  beef;  rub  the  pieces  with  melted 
grease,  then  cook  rare  in  the  frying  kettle,  same  as  if  or  immediate 
use.  Cut  in  pieces,  can,  cover  with  the  juice  or  gravy  of  the 
cooking.     Seal  and  process. 

One  pound  cans  1  hr.  20  min.  at  235  deg. 

Two  pound  cans  2  hr  10  min.at  235  deg. 


162 
BEEF  TONGUES. 

La}'  on  the  botom  of  the  wooden  or  stone  tank  1-2  inch  of  salt 
mixture,  lay  the  tongues  on  it,  pressed  one  against  the  other,  cover 
with  a  layer  of  salt  mixture,  another  row  of  tongues,  and  so  forth. 
Keep  the  whole  pressed  down  by  a  plank  of  wood  of  proper  width, 
on  which  place  a  stone  or  weight  of  about  30  pounds,  and  turn 
over  every  da^'.  Four  days  later  the  tongues  are  salted  enough, 
take  them  out  and  hang  them  to  dry. 

The  salting  mixture  should  be  composed  as  follows: 

Salt  50  lbs. 

Sugar  10  lbs. 

Saltpetre  5  lbs. 

When  ready  for  canning  wash  the  tongues  and  let  them  soak 
a  few  hours  in  cold  water;  remove  their  skin  and  cook  them  1  1-2 
hours  in  water  containing  a  bag  holding  for,  say,  100  quarts  of  water 
1-2  pound  of  mixed  spices. 

These  spices  should  be  prepared  as  follows : 

Cloves  1 1-2  lbs. 

Coriander  1 1-2  lbs. 

Nutmeg  3-4  lb. 

Mace  1  lb. 

Bay  leaves  2  lbs. 

Sage  2  lbs. 

Marjoram                                        ,  2  lbs. 

Thyme  11-4  lbs. 

Juniper  1 1-2  lbs. 

Caraway  I  lb. 

CANNING  IN  TIN  OR  GLASS  BOXES. 

After  proper  cooking,  lay  the  tongues  rolled  up  in  tin  or  glass 
boxes  of  proper  size,  placing  on  top  of  each  a  round  piece  of  wood, 
to  keep  them  pressed  down  until  cooled  off. 

Process  as  follows,  tin  or  glass : 

Large  tongues  3  hr.  15  min.  at  235  deg. 

Medium  2  hr.  at  235  deg. 

Small  tongues  1  hr.  15  min.  at  235  deg. 


163 

SMOKED  TONGUES. 

Smoked  tongues  are  often  canned;  they  should  be  prepared 
in  the  same  manner  as  explained  here  above,  but,  after  the  60 
hours  salting,  they  should  be  allowed  to  remain  four  days  in  the 
smoking-room.  When  canning,  soak  for  24  hours  in  water,  then 
boil  and  can  as  ordinary  tongues. 

HONEYCOMB  TRIPE,  "A  LA  MODE  DE  CAEN." 

The  tripes  are  delivered  to  the  manufacturer  ready  to  be- 
cooked ;  they  should  be  perfectly  white  and  clean. 

jThe  old  process  is  to  place  the  tripes,  the  feet  and  all  the- 
necessary  aromates,  in  large  earthenware  receptacles,  place  a  cast 
iron  disk  to  keep  the  tripes  in  the  liquid  and  cover  the  whole  with 
sheets  of  j)aper  pasted  with  starch  paste  to  the  side  of  the  turine 
and  forming  a  tight  closure  to  the  receptacle.  The  paper  is  then 
greased  with  a  brush  and  melted  fat. 

The  earthenware  receptacles  are  placed  in  a  baker's  oven  and 
baked  for  8  to  10  hours  over  night,  and  then  the  tripes,  with  their 
juice,  are  canned. 

In  the  modern  factories  large  flat  bottom  kettles  are  used;, 
they  have  a  double  bottom  for  steam  heat  and  are  made  of  either 
cast  or  sheet  iron  enameled  on  the  inside.  A  heavy  cast  iron- 
cover  takes  the  place  of  the  paper  cover. 

The  "Tripes  a  la  mode  de  Caen"  q,re  prepared  as  follows : 

Clean  in  running  water  the  tripes  of  fresh  killed  ox,  then! 
wash  and  scrape  them  in  lukewarm  water,  and  when  perfectly 
clean  allow  to  remain  until  night  in  cold,  clear  running  water.. 
The  four  feet  should  also  be  scalded,  scraped  and  cleaned.  Cut 
the  tripes  in  pieces  about  4x4  and  place  them  in  the  kettle,  being, 
careful  to  have  one  of  the  feet  on  the  bottom,  two  in  the  middle' 
and  the  other  on  top;  each  foot  must  be  cut  in  two  lengthwise. 
Salt  proportionally  of  3  pounds  of  salt  to  100  pounds  tripe.  Flavor 
with  a  bunch  of  parsley  well  tied  up,  2  pounds  onions  cut  in  halves 
and  1  1-2  pounds  sliced  carrots.  The  spices :  pepper,  thyme,  laurel 
and  cloves,  must  be  enclosed  in  a  fine  muslin  bag. 

Do  not  use  any  grease  but  1  1-2  pounds  of  fine  fresh  butter; 
add  1  pint  of  water,  place  on  the  tripes  a  cast  iron  or  sheet  iron 
disk  of  a  little  less  than  the  diameter  of  the  kettle,  close  with  the 


104 

cover  of  the  kettle  and  turn  the  steam  on  and  maintain  a  very 
slow  boilinu  for  (S  hours.     (See  steam  iron  kettle,  tig.  10.) 

Can  in  tins  or  glass  jars  while  hot,  and,  not  putting  any  car- 
rots or  onions  in  the  cans,  divide  the  sauce  equally  among  the 
cans;  the  sauce  must  be  constantly  stirred  while  filling  the  cans 
in  order  to  well  distribute  the  fat  that  floats  on  top  of  the  same. 

Each  can  is  also  to  contain  a  small  piece  of  the  meat  of  the 
feet. 

Process : 

One  pound  cans  1 1-2  hours  at  235  deg. 

Two  pound  cans  2  hours  at  235  deg. 

Three  pound  cans  2  1-4  hours  at  235  deg. 

The  labels  should  bear  instruction  to  the  consumer:  to  heat 

in  boiling  the  can,  pour  the  contents  in  a  hot  dish,  and  eat  on 

hot  plates. 

ROAST  VEAL. 

Leave  the  pieces  whole,  placing  them  on  roasting  pans  which 
have  previously  been  greased,  and  pour  a  little  water  to  cover 
the  bottom  of  the  pan ;  the  oven  must  be  hot;  place  the  pans  in  it, 
allowing  the  meat  to  take  color;  once  in  a  while  with  a  large 
spoon  take  the  juice  and  pour  it  over  the  pieces  of  meat ;  in  50 
minutes  the  largest  pieces  will  be  cooked  enough;  cut  in  pieces 
of  proper  size  to  fill  the  cans  and  cover  with  jelly  made  by  boiling 
the  bones  and  two  veal's  feet,  and  to  which  has  been  added  the 
gravy  of  the  roasting.  Be  sure  the  jelly  is  properly  salted  and  of 
clear  color,  if  not,  it  should  be  filtered  hot  through  a  fiannel  filter, 
same  as  used  for  clarifying  sugar  syrup. 

Process : 

One  pound  cans  1  hr.  10  min.  at  235  deg. 

Two  pound  cans  1  hr.  50  min.  at  235  deg. 

Always  place  a  few  carrots  and  one  onion  in  each  roasting 
pan.     The  roasting  can  be  made  in  a  steam  kettle. 

VEAL  CUTLETS. 

Cut  the  bone  short  as  it  would  be  in  the  wav  for  canning; 
roast  the  cutlets  in  a  frying  pan,  which  must  contain  very  little j 
grease,  2  or  3  spoonfuls  only,  and  be  hot.     Cook  both  sides;  the' 


165 

cutlets  must  take  uice  roast  color,  but  do  not  actually  cook  the 
meat.  Can  in  tins  or  glass  dishes,  cover  with  strong,  hot  jelly, 
seal  airtightly,  and  process : 

One-quarter  pound  2  hr.  10  min.  at  235  deg. 

One  pound  1  hr.  20  min.  at  235  deg. 

Two  pounds  1  hr.  at  235  deg. 

If  tin  cans  are  used  they  should  be  flat  in  shape. 

ROAST  PORK. 

Place  the  fresh  ham  on  roasting  pans  Avhich  have  previously 
been  greased  with  lard  and  operate  same  as  has  been  described 
for  roast  veal.     The  same  processing  should  also  be  given. 

Instead  of  carrots  place  one  or  two  small  turnips  in  each 
frying  pan. 

Pork  shoulders  instead  of  ham  also  give  a  fine  roast,  they 
should  be  rolled  up  the  shape  of  the  cans  before  roasting.  A  little 
flavoring  by  spices,  same  as  given  for  "beef  tongues,"  will  be  of 
advantage. 

A  little  vinegar  can  be  added  to  the  jelly  used  for  filling  the 
cans. 

PORK  CHOPS. 

Prepare  same  as  veal  cutlets,  but  flavoring  more  by  using  in- 
stead of  pepper  a  mixture  of  spices,  described  under  the  title:  "espe- 
cial spices  for  meats." 

SAUSAGES— LORRAINE  SAUSAGES 

In  the  genuine  only  pork  meat  is  used;  in  the  domestic  2-3 
pork,  1-3  beef. 

Hash  together : 

Meat  100  lbs. 

Pat  Bacon  25  lbs. 

Saltpetre  2  ozs. 

Crystallized  sugar  2  ozs. 

Salt  3  lbs. 

Especial  spices  for  meats  2  ozs. 
After  the  meat  is  hashed  add  4  ozs.  whole  black  pepper  and 


]6C) 

mix  well ;  allow  the  sausages  to  dry  for  2  or  3  days  in  an  aerated 
room  and  smoke  them  for  a  few  hours  only,  they  must  be  very 
lightly  smoked. 

When  canning  soak  them  first  in  cold  Avater  for  one  hour, 
then  heat  slowly  so  as  to  swell  them  progressively,  leave  1-2  hour 
in  the  slow"  boiling  water  and  can  standing  up  in  cans  of  proper 
height,  (jover  with  melted  lard  for  European  market;  meat  jelly 
for  American  trade.     Seal  and  process : 

Two  pound  cans  1  hr.  30  min.  at  228  deg. 

Three  pound  cans  1  hr.  45  min.  at  228  deg. 

Do  not  process  at  higher  temperature,  as  it  would  melt  the 
fat  of  the  sausaf^es  too  much. 


SALA]MI. 


There  is  no  standard  quality,  the  highest  grade  is  made  of 
pure  pork,  the  cheapest  (in  Europe)  is  made  of  horse  flesh,  and 
in  this  case  the  jjroportion  of  pepper  and  saltpetre  is  increased 
33  per  cent. 

A  good  receipt  is  the  following — chop  fine : 
I'^'resh  pork  meat 
Beef 
Then  crush  in  a  mortar,  adding: 

Salt 

Saltpetre 

Especial  meat  spices 
Pepper  (whole) 
'  Strong  California  white  wine 

Store  in  the  ice  box  for  two  days,  then  add : 

Wine 

Crushed  garlic 
Salted  bacon,  12  lbs.,  cut  in  cubes  1-2  x  1-2  in. 
Hang  the  sausages  to  dry  in  well  aerated  place  for  6  to  8 
weeks. 


75 

lbs. 

25 

lbs. 

3  1-4 

lbs. 

21-2 

ozs. 

2 

ozs. 

12 

ozs. 

1-2 

gal. 

1 

qt. 

1-4  lb. 

"LYON"  SAUSAGE. 

Many  different  grades  and  qualities  are  on  the  market,  the 
genuine  being  prepared  as  follows : 

Macerate  one  day  100  pounds  of  pork  flesh  with 


167 

Salt  4  lbs. 

Sugar  1-4   lb. 

Pepper  1  oz. 

Then  chop  and  crush,  adding  1 1-2  ozs.  garlic  and  14  lbs.  of 
fresh  salted  fat  bacon  cut  in  cubes  1-2  x  1-2  in.,  whole  pepper  2  ozs. 
fThese  sausages  require  three  months  to  be  properly  dried. 
Those  made  with  beef  flesh  are  sufflcienth^  dried  in  6  to  8  weeks. 
They  are  prepared  as  follows : 

Chop  and  crush,  then  add  fat  salted  bacon  cut  in  cubes  13  lbs. 
Ground  pepper  1-3  lbs. 

Sugar  10  oz. 

Saltpetre  1  1-4  oz. 

Salt  3  lbs. 

Cloves  1-4  oz. 

When  thoroughly  crushed  and  mixed  add  5  oz.  whole  pepper. 

ESPECIAL  SPICES  FOR  MEATS. 

Dry  the  spices  in  a  temperate  oven,  then  grind  them  as  fine 
as  possible,  and  keep  in  tightly  closed  boxes  or  glass  jars. 


White  pepper 

2 

1-2  lbs 

Dried  red  pepper 

12 

oz. 

Cayenne  pepper 

1-3  oz. 

Dried  yellow  peppers 

3 

oz. 

Hungarian  paprika 

4 

oz. 

Nutmeg 

3 

oz. 

^lace 

4 

oz. 

Bay  leaves 

4 

oz. 

Cinnamon 

3 

oz. 

Cloves 

3 

oz. 

Coriander 

2 

oz. 

Basil  (basilic) 

1 

oz. 

East  Indian  Curry 

2 

oz. 

Savory 

2 

oz. 

Marjoram 

1 

1-2  oz. 

Sage 

1 

oz. 

Rosemarv 

1 

oz. 

This  mixture  is  one  of  the  most  perfect  and  is  used  by 
manufacturers  of  ^'Pates  de  foies  gi-as"  (goose  liver  pates)  in 
the  East  of  France.  It  answers  all  the  requirements  for  all 
meats  in  general  from  beef  to  fowl  and  game. 


108 
PREPARED  SALT. 

The  best  packers  in  Europe  sell  in  sealed  packages  (glass) 
prepared  salt  containing  exactly  the  proportion  of  pepper  and 
spices  required  for  every  day's  use  in  the  family.  It  is  pre- 
pared by  mixing  thoroughly  5  lbs.  fine  salt,  4  oz.  of  above  de- 
scribed spices.  This  mixture  is  also  the  most  convenient  for 
the  packer  and  allows  to  flavor  properly  by  merely  putting  in 
the  goods  the  required  quantity  of  salt. 


SLICED  MEATS  IN  GLASS  JARS. 


Sliced  bacon,  ham  and  dried  beef  are  extensively  put  up 
in  various  kinds  of  glass  receptacles.  We  will  only  describe 
the  Phoenix  jar,  which  we  consider  fulfills  all  the  requirements 
for  this  line  of  goods  and  besides  its  own  merits,  possesses  all 
those  offered  by  the  other  packages  actually  in  use. 

jThere  are  two  essential  points  for  the  closure: 

First.     It  must  allow  the  exhaustion  of  the  air. 

Second.    It  must  retain  the  vacuum  created. 

It  must  allow,  the  exhaustion  of  the  air  because  the  meats  that 
are  placed  in  the  jar  contain  enough  salt  and  saltpetre  to  insuie  their 
keeping  by  the  natural  antiseptic  strength  of  these  two  named  pro- 
ducts. 

If  air  was  inclosed  in  the  jar,  this  imprisoned  air  would 
spoil;  it  would  actually  rot  and  cause  the  meat  to  mold  and 
decay. 

It  must  retain  the  vacuum,  because,  should  it  alloAv  air  to 
get  into  the  jar  again,  this  air  would  with  itself  bring  ferments 
into  the  jar.  The  air  enclosed  in  the  jar  would,  same  as  in 
previous  case,  decompose  and  rot  and  cause  the  spoiling  of  the 
meat. 

The  jar  has  a  peculiar  finish  of  the  neck 
(fig.  28)  and  the  closing  device  is  composed 
of  a  rubber  ring  and  a  metal  cap,  the  latter 
decomposing  itself  in  two,  the  cover  and  the 
baud  (fig.  30). 

The  caver  is  encased  into  the  ring  forming  a 
solid  whole  (fig.  29.)  F'«.  28- 


169 


In  order  to  operate  the  closure,  place  the  filled  jars  on  traya 
of  one  or  t^YO  dozen,  place  one  rubber  ring  on  each  jar  and  then 


Fig.  29. 


Fig.  32 


Fig.  30. 


the  caps  (cover  with  its  metal  band  around),  then  place  a  cover  on 
the  tray,  this  cover  having  flat  steel  springs,  exercising  a  gentle 
pressure  on  the  cover  of  each  jar  (fig.  31). 


Place  the  trays  in  the  vacuum  tank  or  closet,  put  the  pumps 
in  motion  and  when  the  required  vacuum  is  attained,  open  the 
valves  and  allow  the  air  into  the  retort  or  closet.  The  atmos- 
pheric pressure,  guided  by  the  spring  of  the  cover  and  acting  on 
the  covers  of  the  jars  will  cause  the  caps  to  adhere  firmly  on  the 
jars  and  actually  make  an  airtight  closure. 

The  jars  are  then  submitted  to  the  action  of  the  Phoenix 
capping  machine. 

The  rubber  ring  is  already  compressed  by  the  atmospheric 
pressure  on  the  cover,  the  machine  will  add  to  this,  600  pounds 
pressure,  and  while  this  pressure  is  applied,  the  setting  rollers  of 
the  machine  will  turn  over  the  rim  of  the  jar  the  lowest  part  of 
the  band  of  the  cap.     The  rubber  ring  is  enclosed  between  tlie  cov- 


170 

er  on  two  sides  and  the  glass  on  the  two  others ;  it  is  maintained 
under  the  high  pressure  under  which  the  sealing  was  made  and  it 
will  remain  so  until  the  consumer  releases  it  by  removing  the 
ring  of  the  cap.  (fig.  32). 

The  rubber  ring  may  expand,  may  shrink,  may  turn  hard ;  it 
is  maintained  under  the  pressure,  set,  the  vacuum  will  always 
hold  and  the  goods  are  safe. 

PORK  TONGUES. 

Rub  the  tongues  Avith  salt  prepared  same  as  used  for  beef 
tongues  and  lay  the  tongues  side  by  side  in  a  vat  and  keep  them 
under  pressure  by  the  means  of  boards  of  wood  and  a  stone. 
Every  two  days  turn  them  over  adding  a  small  quantity  of  the 
same  prepared  salt  and  in  about  twelve  days  the  tongues  are 
salted  enough.  After  being  washed  and  cooked  same  as  beef 
tongues  they  are  ready  to  be  packed  in  tins  or  glass  jars  of  proper 
size. 

Process  1  lb.  cans  or  jars  1  hr.  20  min.  at  235  deg. 

Process  2  lb.  cans  or  jars  2  hrs.  10  min.  at  235  deg. 

ROAST  MUTTON. 

Remove  all  the  skins  and  bones  of  the  legs,  breast  and  shoul- 
ders. The  breast  should  be  rolled  up  and  tied  with  twine.  Make 
a  strong  bouillon  with  the  bones,  skins,  the  neck  and  other  un- 
employed parts  of  the  mutton,  this  bouillon  added  to  the  gravy 
produced  by  the  roasting  will  be  used  to  fill  the  cans  after  a  piece 
of  roast  has  been  placed  in  each. 

Roast  the  mutton  slowly  so  as  to  cook  the  inside,  that  must 
not  remain  rare.  The  roasting  can  either  be  made  in  an  oven 
in  roasting  pans  or  in  kettles  on  direct  Are,  flavor  the  meat  by 
salting  it  with  prepared  salt  (see  index  "Prepared  Salt)  and  add- 
ing a  few  cloves  of  garlic  to  the  bones  when  preparing  the  bouil- 
lon. This  bouillon  must  be  very  strong,  which  is  easily  obtain- 
able, as  in  fact  very  little  of  it  being  required,  the  cans  being 
nearly  full  of  meat. 

Process : 

1  lb.     1  hr.  40  min.  at  235° 

2  lbs.  2  hr. 

3  lbs.  2  hr.  20  min.  " 


171 
MUTTON  TONGUES. 

Rub  the  tongues  with  a  mixture  of  salt,  sugar  and  saltpetre 
same  as  beef  tongues  and  lay  them  side  by  side  in  a  vat  with  a 
weight  to  keep  them  pressed.  Every  two  days  turn  them  over, 
with  an  occasional  addition  of  the  salt  mixture.  After  ten  days 
remove  them  to  another  vat  and  cover  with  brine : 

Water  25  gallons. 

Salt  90  lbs. 

Saltpetre  9     " 

Sugar  20     '' 

Fdt  on  fire  and  keep  boiling  with  a  muslin  bag  containing: 
Juniper  Berries  1  oz. 

Mace  1 

Coriander  1 

Bay  leaves  1 

Sage  .  . .   1-2 

Thyme  1-2 

Cloves  1 

1-2  grated  nutmeg. 
When  cold  pour  over  the  tongues.     Two  weeks     later     the 
tongues  are  cured.     Hang  them  to  dry.     When  ready  to  pack 
soak  them  a  day  in  cold  water.     Cook  and  can    same    as    beef 
tongues  and  process  same  as  pork  tongues. 

IRISH  STEW. 

Irish  stew  is  prepared  in  the  regular  way,  this  is  to  say,  cut 
the  meat  in  pieces  and  boil  in  a  kettle  with  just  enough  water  to 
cover  the  meat.  Add  the  usual  flavoring,  a  bunch  of  parsley, 
sliced  onions  and  enough  prepared  salt  to  make  it  palatable. 
Boil  quarter  of  an  hour  during  which  nearly  half  of  the  water 
must  have  evaporated.  Can  the  meat,  covering  with  the  bouillon. 
Seal  airtightly  and  process : 

1  lb.  cans  1  hr.  20  min.  at  238° 

2  lb.  cans  2  hrs.  at  238° 

3  lb.  cans  2  hrs.  15  min.  at  240° 

FRENCH  STEW. 
Take  shoulders  of  mutton  only,  cut  in  pieces  same  as  for 


172 

Irish  Stew  and  let  them  take  color  in  a  kettle  containing  a  little 
grease  (melted  beef,  veal  or  pork  fat).  The  fire  must  be  lively 
and  the  grease  hot  when  the  meat  is  placed  in.  In  fifteen  min- 
utes the  meat  must  be  fairly  roasted.  Can  the  meat  and 
cover  with  sauce  prepared  as  follows:  Add  to  the  kettle  in 
which  the  grease  has  remained  10  oz.  of  flour  for  each 
pound  of  grease,  or  about — leave  on  the  fire,  stirring  with  a  wood- 
en spatula,  until  the  sauce  is  fairly  brown,  then  add  bouillon  so 
as  to  obtain  enougli  sauce  for  all  the  cans.  Add  to  it  one  small 
size  boiled  onion  and  two  boiled  turnips,  both  crushed  as  fine  as 
you  possibly  can,  salt  to  taste  with  ''prepared  salt"  that  will  in 
the  same  time  give  proper  flavoring.  Boil  the  same  for  ten  min- 
utes, then  fill  the  cans  with  it. 
Process : 

1  lb.  1  hr.  25  miu.  at  236° 

2  lb.  2  hrs.  at  28(3° 

3  lb.  2  hrs.  15  min.  at  240° 

MEAT  JELLY. 

Meat  jelly  is  used  in  many  instances  in  meat  packing,  but 
generally  to  fill  the  cans  or  jars  containing  tongues,  pork,  roasted 
fowl,  etc.,  its  preparation  is  simple,  but  great  care  should  be 
given  not  only  to  make  it,  but  to  clarify  it.  A  good  deal  depends 
on  its  appearance,  it  must  be  clear  and  bright. 

Boil  slowly  for  8  to  10  hours  beef  and  veal  houghs,  bones, 
gelatinous  parts  of  pork,  sward,  heads,  etc.,  with  a  little  more 
water  than  actually  required  to  cover  them,  adding  enough  of 
"prepared  salt"  to  give  it  good  taste  and  a  bunch  of  onions,  car- 
rots, parsley  and  celery.  The  jelly  must  have  good  taste,  but 
not  be  highly  flavored. 

After  8  hours'  boiling  drain  the  jelly,  pass  through  a  hair 
sieve  and  put  it  in  another  kettle.  Bring  to  a  slow  boiling  and 
remove  all  the  fat  and  foam  that  rises  to  the  surface.  Then 
clarify. 

CLARIFICATION  OF  MEAT  JELLIES  WITH  BLOOD. 

This  process  is  most  reliable  and  can  not  fail  to  give  the 
brightest  jelly.     Add  to  the  jelly  a  little  of  cream  of  tartar  to 


173 

make  it  slightly  acid,  or  a  cristal  of  tartaric  acid.  Stop  boiling 
and  stir  the  mass  of  liquid  while  you  pour  in  6  oz.  of  mutton 
blood.  Keep  on  stirring  the  whole,  turn  on  the  steam  and  allow 
to  boil  for  2  or  3  minutes,  no  more.  Pour  the  hot  jelly  through  a 
wet  flannel  and  it  will  be  perfectly  bright. 

CLARIFICATION  OF  MEAT  JELLY  WITH  EGGS. 

Remove  all  the  fat  and  foam,  then  add  a  little  vinegar  to  the 
jelly  to  make  it  slightly  acid.  Take  the  white  of  3  eggs  as  many 
times  as  you  have  quarts  of  jelly  (10  quarts  equals  30  eggs),  add 
to  them  1  oz.  of  water  per  egg  and  beat  them  thoroughly  and  pour 
the  whole  in  the  jelly,  stir  gently  and  turn  the  steam  on.  As 
soon  as  it  starts  boiling  shut  off  the  steam  and  pass  the  hot  jelly 
through  a  wet  fabric  or  flannel.    It  will  be  clear. 

JELLY  WITH  ISINGLASS. 

This  method  of  clarification  is  also  employed  to  clarify  the 
jelly  made  by  dissolving  on  fire  isinglass  which  has  previously 
soaked  one  day  in  water.  Add  salt  and  mixed  "meat  spices"  to 
taste  and  flavor  with  port  or  sherry  wine.  Steam  jacket  kettles 
should  be  used,  or  if  on  direct  fire  use  a  bain-marie. 


GAME. 


VENISON  STEAK. 

Take  off  all  the  bones  and  nerves,  throw  them  in  a  kettle 
containing  a  little  grease  on  a  lively  fire,  after  10  minutes  they 
are  well  colored,  add  a  few  quarts  of  bouillon  and  boil  slowly 
3  hours.  This  you  will  use  to  fill  the  tins  after  the  meat  has 
been  canned.  While  the  bones  are  being  boiled  roast  your  veni- 
son in  a  hot  oven  or  in  a  kettle  on  lively  fire.  The  kettle  is  to 
contain  a  little  lard  and  it  must  be  very  hot  when  the  meat  is 
placed  in. 

Cut  the  venison  in  steaks  of  proper  size  for  the  cans,  cover 
with  the  bone  bouillon  to  which  the  gravy  of  the  roasting  is  to 
be  added.    Flavor  with  "prepared  salt." 


174 

HAKE  STEW,  FRENCH  STYLE. 

Hare  stew  is  extensively  canned  in  the  East  of  France  and  the 
West  of  Germany  under  the  respective  denominations  of  ''Civet 
de  Lievre"  and  "Hasenpfeffer."  Remove  the  skin  first,  then  the 
intestines  and  cut  the  hare  in  pieces.  Sawing  where  there  is  pos- 
sibility, making  for  the  whole  a  total  of  about  20  pieces  exclusiv^e 
of  the  head  which  is  to  be  cut  lengthwise  in  two  parts.  The  head 
will  be  stewed  as  well  as  the  other  part  but  is  not  to  be  canned. 

Save  all  the  blood  you  possibly  can  a"d  place  the  chopped 
parts  in  enameled  or  earthen  ware  vats  or  terrines  in  order  to  re- 
tain the  blood  that  will  run  from  the  fresh  cut  pieces  (the  liver 
must  be  kept  separate). 

The  average  number  of  hares  that  can  be  cooked  in  a  kettle 
at  each  batch  is  8  to  10 — we  will  therefore  describe  the  prepara- 
tion of  a  batch  of  10. 

Melt  in  a  kettle  2  1-2  lbs.  of  butter  and  smoked  bacon,  cut  in 
small  cubes,  then  add  to  it  3  1-2  lbs.  flour,  stir  gently  until  the 
flour  has  turned  perfectly  brown.  Very  carefully  put  in  the 
pieces  of  hare,  stir  gently  with  wooden  spatula  and  pour  in 
enough  red  wine  to  cover  the  meat  (about  15  quarts),  12  medium 
size  onions,  6  chopped  and  crushed  cloves  of  garlic,  salt  and 
enough  "mixed  spices"  (see  "especial  spices  for  meats") — it  must 
be  well  spiced. 

Boil  20  to  25  minutes,  do  not  crush  the  meat.  With  the 
skimmer  pick  the  pieces  of  meat,  placing  them  in  an  earthenware 
turine  and  fill  the  tins. 

To  the  sauce  remaining  in  the  kettle  add  the  blood,  it  must 
be  done  as  follows :  Crush  fine  the  liver  ( the  gall  being  carefully 
removed),  mix  with  the  hares  blood,  3  pints  of  fresh  pork  blood 
and  one  pint  of  wine.  Stir,  adding  slowly  2  quarts  of  the  hot 
sauce  from  kettle,  then  pour  the  whole  into  the  kettle.  Boil  5 
minutes,  during  which  dissolve  1-4  lb.  of  flour  in  one  pint  of 
sauce,  pour  in  the  kettle,  and  stirring  continually,  boil  very  slowly 
for  2  or  3  minutes  until  the  sauce  has  thickened  properly. 

Fill  the  cans  with  sauce,  seal  air  tightly  and  process. 

1  lb.  cans  1  hr.     25  min.  at  222° 

2  lb.  cans  1  hr.     50  min.  at  222° 

3  lb.  cans  2  hrs.  10  min.  at  222° 

The  heads  must  not  be  put  in  the  cans,  while  the  onions  can 
if  they  have  first  been  slightly  browned  in  butter  before  being 


175 

added  to  the  stew.    The  heart  must  be  cut  in  two  as  it  is  hard  to 
cook. 

HAEE  STEW— ENGLISH  STYLE. 

The  product  obtained  by  the  English  process  is  far  from  be- 
ing as  rich  as  the  French  preparation.     Operate  as  follows : 

Cut  in  pieces  same  as  previously  explained,  remove  the  liver, 
the  heart  and  the  head,  which  will  not  be  used. 


For  Eight  Hares. 

Place  the  pieces  in  the  kettle  and  pour  over  enough  melted 
meat  jelly  to  cover.     Add: 

Medium  sized  onions,  chopped  10  pieces 

Garlic,  crushed  10  cloves 

Powdered  Currj^  6  ozs. 

Salt  To  taste 

Mixed  spices  To  taste 

For  mixed  spices  see  index  ("Especial  Spices  for  Meats"). 
Boil  fifteen  minutes,  then  thicken  by  addition  of  4  ozs.  of 
flour  dissolved  in  1-2  pint  of  the  stew  and  added  to  the  whole 


w 

hile  you  stop 
Process : 

boi] 

ling 

1 

lb. 

cans 

1  hr. 

35  ] 

tnin. 

at 

222° 

2 

lb. 

cans 

2  hrs. 

at  222° 

3 

lb. 

cans 

2  hrs 

20 

min. 

at 

222° 

RABBIT  STEW. 

For  rabbit  stew  operate  same  as  described  for  hare  stew, 
French  style,  but  instead  of  adding  wine  to  the  rabbit  after  it  has. 
been  for  t>vo  minutes  in  the  grease  and  fat  add  1-2  white  wine, 
1-2  meat  bouillon,  and  instead  of  adding  browned  flour  to  give 
consistency  to  the  sauce,  add  plain  flour  diluted  in  a  pint  of  the 
sauce,  then  add  to  the  whole.  Can  same  as  hare  stew  and 
process  same  length  of  time.  The  head,  heart  and  liver  are  not 
used.     The  stew  can  be  prepared  with  wild  or  domestic  rabbits. 


176 
WHOLE   KOAHT    CHICKEN. 

Take  young  chickens,  dress  them,  and  roast  either  in  the 
kettle  or  in  a  hot  oven.  In  fifteen  minutes  they  must  have  taken 
a  good  color ;  place  hot  in  the  cans,  fill  up  to  1-3  of  the  can,  with 
the  gravy  and  a  little  melted  butter.  Add  salt  and  "mixed 
spices."     (See  Especial  Mixed  Spices.) 

Process : 

Whole  chickens  1  hr.  30  min.  at  222° 

1-2  chicken  (split  lengthwise) 

1  hr.  10  min.  at  222° 

1-4  chicken  (leg  or  wing)  55  min.  at  222° 

CHICKEN  IN  JELLY. 

Dress  the  chickens  and  boil  them  until  one-half  cooked  in 
enough  meat  jelly  to  cover  them,  adding  one  quart  of  white  wine 
and  one  calf's  foot  for  each  two  chickens.  Flavor  with  salt  and 
"mixed  spices."  When  the  chickens  are  one-half  cooked  remove 
them  from  the  kettle  and  put  whole  in  oval  cans  of  proper  size. 
During  this  time  the  jelly  must  have  been  clarified,  (See  ''Clari- 
fication of  Meat  Jelly")  pour  it  hot  in  the  cans,  enough  to 
cover  the  chickens.     Seal  and  process: 

If  desired,  to  pack  1-2  and  1-4  chickens,  they  must  be  cut  be- 
fore cooking. 

Process : 

W^hole  chickens  1  hr.  15  min.  at  222° 

1-2  chicken  55  min.  at  222° 

1-4  chicken  45  min.  at  222° 

The  jelly  must  be  bright  and  clear;  the  canning  can  be  made 
in  tins  or  glass  boxes  with  the  Phoenix  caps. 

CHICKENS  IN  ALL  FANCY  STYLES. 

Chicken  Madeira  sauce,  chicken  sauce  piquante,  etc.,  can  all 
be  easily  prepared.  Dress  and  cut  the  chickens  same  as  for  an 
ordinary  stew,  roast  in  a  frying  pan  containing  1-4  inch  of  1-2 
lard,  1-2  butter.  Do  not  actually  roast,  but  leave  long  enough  to 
give  color  to  the  meat.  Can  and  cover  with  sauce.  Seal  and 
process : 


177 

1  lb.  cans  1  hr.  at  222° 

2  lb.  cans  1  hr.  10  min.  at  222° 

3  lb.  cans  1  hr.  20  min.  at  222° 

Under  the  heading  of  "Sauces"  is  given  all  the  varieties  of 
sauces  that  can  be  used. 


DUCK. 

There  is  not  enough  meat  in  the  duck  to  warrant  its  canning 
whole ;  roasted  or  otherwise,  it  is  always  cut  in  pieces. 

Dress  the  duck  and  roast  it  same  as  a  chicken.  When  half 
cooked,  but  well  browned,  let  it  cool  off;  cut  in  pieces  and  can; 
cover  with  sauce  of  the  variety  you  have  selected  from  the  chapter 
^'sauces."     Seal  and  process: 

1  lb.  1  hr.  15  min.  at  222° 

2  lbs.  1  hr.  40  min.  at  222° 

3  lbs.  2  hrs.  at  222° 
Vegetables  may  be  added  to  the  cans  such  as  peas,  small 

turnips,  etc.  In  this  case  add  a  little  melted  smoked  bacon,  in 
which  one  or  two  onions  have  been  fried.  The  vegetables  must 
be  blanched  before  canning.  Canned  vegetables  can  be  used  for 
the  puri)ose.     Flavor  with  "prepared  salt."     (See  Index.) 


GOOSE    IN    JELLY. 

Dress  the  goose  and  cut  in  four  parts ;  place  them  in  a  kettle, 
covering  with  melted  meat  jelly,  to  which  add  one  calf's  foot  for 
each  goose.  Add  a  few  carrots,  onions,  a  little  parsley,  "especial 
mixed  spices."     Boil  slowly. 

When  half  cooked  take  the  pieces  of  goose  out;  can  in  oval 
tins  or  glass  jars  of  proper  size,  cover  with  the  jelly,  that  must 
first  be  clarified.  (See  Clarification  of  Meat  Jelly.)  Seal  air- 
tightly  and  process : 

Can  of  1  quarter  goose  1  hr.  15  m.  at  222° 

Can  of  2  quarters  of  goose  1  hr.  30  m.  at  222° 

Can  of  3  quarters  of  goose  1  hr.  40  m.  at  222° 

Can  of  4  quarters  of  goose  1  hr.  50  m.  at  222° 


178 
ROAST  GOOSE. 


Roast  goose  is  prepared  same  as  the  roast  chicken,  but 
process  ten  minutes  longer.  Geese,  same  as  ducks,  can  be  pre- 
pared with  all  kinds  of  sauces ;  can  also  be  put  up  with  vegetables 
or  sauerkraut.  In  the  latter  case  the  sauerkraut  must  be  ready 
cooked  when  added  to  the  cans. 


ROAST  TURKEY 

Dress  the  turkeys  and  roast  them  either  in  the  steam  kettle 
or  the  baking  oven.  This  must  be  done  quickly,  and  as  soon  as 
it  has  taken  a  good  roast  color  remove  from  the  kettle  and  cut  in 
pieces  of  proper  size  for  the  cans;  prepare  a  good  gravy  with  an 
old  turkey  cut  in  pieces;  tliese  well  roasted,  add  enough  meat  jelly 
and  boil  1-2  hour.  The  cans  must  only  be  1-3  full  of  gravy.  Seal 
and  process : 

1  lb.  cans 

2  lb.  cans 

3  lb.  cans 


STEWED  TURKEY 

Cut  tlie  turkey  in  pieces,  the  legs  being  put  separately.  Boil 
in  a  kettle  enough  water  to  fully  cover  all  the  pieces,  add  salt, 
"s]!ccial  meat  spices,"  a  few  carrots,  onions  and  a  little  parsley. 
First  put  in  the  legs,  and  after  15  minutes'  boiling  add  all  the 
other  pieces.  When  3-4  cooked,  can  the  turkey,  strain  the  juice 
and  thicken  it  Avith  flour  in  the  proportion  of  1  oz.  of  flour  and 
1  oz.  of  butter  for  each  pint  of  bouillon.  Fill  the  cans  and  process 
same  as  the  roast  turkey. 

rrhe  boiled  turkey  can  be  covered  in  the  can  with  all  the 
various  kinds  of  sauces,  described  under  the  title  "Saiices."  A 
few  canned  or  blaucjied  fresh  mushrooms,  added  in  each  can,  will 
add  flavor  and  improve  the  appearance. 


1  hr. 

20  min. 

at  222° 

1  hr. 

45  min. 

at  222° 

2  hrs. 

at  222° 

179 
ROAST  PHEASANTS 

Roast  the  pheasants  until  1-3  cooked  only.  However,  they 
must  have  taken  a  good  roast  color.  Can  immediately,  adding  to 
each  can  its  part  of  gravy,  3  ozs.  fresh  melted  butter  and  enough 
"mixed  spices"  to  flavor. 

Seal  and  process : 

Large  size  2  hr.  15  min.  at  222° 

Medium  size  1  hr.  55  min.  at  222° 

Small  size  1  hr.  45  min.  at  222° 

The  cans  must  not  be  too  large,  and  the  oval  shape  is  pre- 
ferred. 

PHEASANTS  WITH  SAUCE 

Pheasants,  same  as  all  other  fowl,  can  be  prepared  with 
Perigueux,  Madeira  sauce  and  others.  For  this  cut  the  bird  in 
pieces  and  roll  each  piece  in  flour ;  roast  them  quickly  in  a  frying 
pan  on  lively  fire,  just  enough  to  give  them  good  color.  Can, 
covering  with  the  sauce  you  have  selected,  to  which  the  gravy  has 
been  added.     (See  "Sauces.") 

Process : 

1  lb.  cans  1  hr.  40  min.  at  222° 

2  lb.  cans  2  hr.  at  222° 

3  lb.  cans  2  hr.  20  min.  at  222°  \ 

GROUSE  AND  WOODCOCK 

Grouse  and  woodcocks  are  prepared  in  the -same  way  and 
styles  as  pheasants.     Same  processing. 

ROAST     QUAILS 

Cut  the  head  and  wings  as  customary  for  this  bird,  roll 
around  it  a  slice  of  fresh  bacon  (not  smoked),  which  you  fasten 
with  strings,  and  roast  the  quails  for  5  to  S  minutes,  according  to 
size,  until  they  have  taken  good  color.  You  can  roast  in  a  kettle 
or  an  oven.  Can,  adding  the  gravy  and  a  little  melted  fresh  but- 
ter.    Flavor  with  "mixed  spices." 


180 


Process : 

3  qnail 

cans 

50  min. 

at  222° 

4  (iiitiil 

cans 

1  hr. 

at  222° 

()  quail 

caus 

1  111*.  10  min. 

at  222° 

8  quail 

cans 

1  hr.  20  min. 

at  222° 

Quails  are  also  canned  with  vegetables,  these  are  added  to 
che  cans;  peas  are  the  most  popular.  Canned  vegetables  can  be 
used.     Processinu  remains  the  same. 


liOAST  PARTEIDGES 

Dress  the  partridges,  cover  them  with  slices  of  fresh  bacon 
(not  smoked  or  salted),  tying  the  whole  with  strings.  Flavor 
with  "mixed  spices"  and  roast  in  an  oven  or  in  the  kettle  until  it 
has  taken  good  color,  15  minutes  being  plenty  for  this. 

Can  in  individual  tins  (one  bird  per  can),  placing  a  piece  of 
bacon  on  the  bottom  and  one  on  top.  Add  the  gravy  and  2  ozs. 
of  melted  fresh  butter. 

Process:     1  hr.  15  min.  at  222°. 

Partridges  cut  in  pieces  can  be  prepared  same  as  pheasants 
and  canned  with  various  kinds  of  sauces.  (See  "Pheasants  with 
Sauce.") 

SQUABS 

Roast  squabs  are  prepared  the  same  as  roasted  partridges,  or 
with  various  kinds  of  sauces  same  as  pheasants,  or  with  vege- 
tables same  as  quails.  Squabs  are  always  roasted  having  a  coat- 
ing of  sliced  fresh  bacon  tied  with  strings.  When  put  up  with 
sauce  the  squabs  are  left  whole,  roasted  first,  then  the  sauce  or 
vegetables  are  added. 

SAUCES 

The  sauces  can  be  divided  in  two  sections,  the  brown  and 
the  white  sauces,  each  class  being  made  of  one  especial  stock  to 
which  different  flavorings  are  given  in  order  to  prepare  the  sauces 
of  various  determinations. 


181 
STOCK  BROWN  SAUCE 

The  stock  brown  sauce  is  the  mother  of  all  brown  sauces. 
It  can  be  prepared  in  large  quantities  and  the  next  day  divided 
into  parts  for  the  various  brown  sauces  required  for  the  day's 
pack,  it  being  Madeira,  Perigueux,  turtle,  pepper  sauce  or  others. 
Prepare  as  follows : 

For  the  "brown  sauce,"  also  called  "sauce  liee"  and  "Span- 
ish sauce,"  first  make  the  "brown  stock"  by  melting  on  slow  fire 
4  lbs.  of  flour  in  5  lbs.  of  butter,  turn  slowly  with  .'i  wooden  spoon 
and  keep  heating  slowly,  always  stirring  until  it  has  taken  a  good 
brown  color.  It  requires  about  half  an  hour.  Add  slowly  6 
quarts  of  meat  bouillon,  and  when  thoroughly  mixed  add  30 
quarts  more.  Boil  very  slowly  for  30  minutes,  skimming  once  in 
a  while  and  the  sauce  is  ready.  It  can  be  used  to  cover  roasted 
or  boiled  meats.  The  brown  stock  (previous  to  the  addition  of 
the  bouillon)  is  same  as  used  for  all  other  sauces. 

,  SAUCE  MADERE 

For  35  quarts  of  sauce  take  30  quarts  of  bouillon,  made  by 
boiling  5  hours  in  water  20  lbs.  of  beef  and  20  lbs.  of  veal  without 
fat  and  which  have  first  been  roasted  for  a  few  minutes  in  a  frying 
pan  with  a  little  butter.  To  these  30  quarts  add  3  quarts  Madeira 
wine,  2  ozs.  sugar  and  the  juice  of  5  lemons.  Mix  with  "brown 
stock"  in  same  quantity  and  in  same  manner  as  described  for 
"brown  sauce." 

SAUCE  GODARD 

Is  prepared  same  as  "Sauce  Madeira,"  but  adding  4  lbs.  of 
roasted  sweetbreads  finely  chopped,  a  few  sliced  truffles  or  truffle 
peelings,  3  cans  of  mushrooms  sliced  and  a  touch  of  Cayenne 
pepper. 

GAME  SAUCE 

For  venison,  boar  and  other  game  fry  in  butter  equal  quant- 
ity of  carrots  and  onions,  both  being  sliced,  and  1-2  the  quantity 
of  mixed  turnips  and  parsnips.  Then  transfer  to  a  kettle,  cover 
with  red  wine,  add  salt  to  taste,  spice  strongly   with  "mixed 


182 


spicesj"  add  a  bunch  of  parsley  and  boil  very  slowly  25  minutes 
or  about.  Strain  through  a  flannel  and  proceed  same  as  for  the 
''brown  sauce,"  but  replacing  the  meat  bouillon  by  the  same 
quantity  of  the  above  preparation. 


PEPPER  SAUCE 

The  pepper  sauce,  also  called  "sauce  poivrade/'  is  used  for 
all  kinds  of  game.  It  is  prepared  same  as  the  game  sauce,  but 
increasing  the  quantity  of  onions  and  suppressing  the  turnips 
and  parsnips.  Use  white  wine  instead  of  red  and  a  glass  full  of 
vinegar  to  each  5  (juarts  of  sauce.  It  should  also  be  richer  in 
spices.     (See  "Mixed  Spices.") 


;  SAUCE  PERIGUEUX 

The  "Sauce  Perigueux"  is  prepared  same  as  "Sauce  Madere," 
but  needs  the  addition  of  gravy  of  roasted  meats,  preferably  of 
game,  and  1  oz.  chopped  truffles  or  truffle  peelings  for  each  quart 
of  sauce. 

SAUCE  PIQUANTE 

Take  35  quarts  of  bouillon,  made  by  boiling  45  lbs.  of  mixed 
beef  and  veal  which  have  previously  been  cut  in  small  pieces  and 
roasted  in  butter.  Add  2  glasses  of  good  vinegar  which  has 
boiled  with  one  onion,  2  shallots  and  3  cloves  of  garlic,  the  whole 
being  chopped.  Strain  through  the  flannel  and  add  to  the  "brown 
stock,"  same  as  "brown  sauce,"  after  which,  flavor  well  with 
"mixed  spices,"  the  juice  of  one  lemon,  1  lb.  of  finely  chopped 
vinegar  pickles  and  1-4  lb.  of  capers. 


TURTLE  SAUCE 

Prepare  same  as  "Sauce  Madere,"  but  using  only  1  quart 
Madeira  wine  and  3  quarts  of  white  wine.  When  the  sauce  is 
ready,  this  is  to  say  that  the  "brown  stock"  has  been  mixed  with 
the  bouillon,  add  the  juice  of  2  gallon  cans  of  tomatoes. 


183 
ITALIAN  SAUCE 

The  Italian  sauce  is  prepared  same  as  the  "Sauce  Piquante," 
but  instead  of  adding  pickles  and  capers,  add  the  contents  of  3 
cans  of  hotel  grade  mushrooms  chopped  and  1-4  lb.  of  dried  mush- 
rooms previously  soaked  in  hot  water  and  chopped. 

WHITE  SAUCE 

The  white  sauce,  also  called  "veloute,"  only  diff,ers  from  the 
ordinary  brown  sauce  by  the  flour  that  is  thoroughly  incorpo- 
rated, on  a  very  slow  fire,  to  the  butter,  in  order  to  prevent  it 
from  turning  brown,  the  proportions  of  flour  and  butter  to  pre- 
pare the  "white"  stock,  as  well  as  the  proportion  of  meat  bouillon 
to  be  added,  remaining  the  same.  When  the  sauce  is  ready  pass 
through  a  fine  wire  cloth  or  hair  sieve. 

SAUCE  BECHAMEL 

The  popular  sauce  bechamel  is  the  same  as  the  white  sauce, 
but  milk  takes  the  place  of  bouillon,  the  addition  of  2  eggs  per 
quart  of  sauce  makes  it  still  richer. 

CREAM  SAUCE 

The  cream  sauce,  also  called  "sauce  supreme,"  probably  on 
account  of  its  delicacy,  is  prepared  same  as  the  white  sauce,  with 
the  addition  of  1  quart  of  sweet  cream  to  each  gallon  of  sauce. 

CANNING  OF  SAUCES 

All  the  sauces  can  be  canned  and  processed : 

Pints  1  hr.  at  235° 

Quarts  1  hr.  15  min.  at  235" 


184 


SOUPS. 


C0N80MME 

Is  prepared  by  boiling  6  to  8  hours  at  very  slow  fire  all  the 
pieces  of  meat,  bones,  etc.,  Avliich  are  not  canned;  always  add  a 
few  calves  heads  or  beef  and  calves  feet  to  give  it  consistency;  J 
lb.  of  meat  gives  1  pint  of  consomme.  Skim  carefully,  never 
allow  to  boil  hard  and  flavor  with  a  bunch  of  carrots,  parsley, 
leek,  parsnips  and  turnips,  and  a  muslin  bag  containing  mixed 
spices.  Remove  all  the  fat  on  top  of  the  bouillon,  strain  through 
a  fabric,  and,  if  required,  clarify  by  addition  of  blood,  as  ex- 
plained under  the  title  "Clarification  of  Meat  Jelly."  Can  in 
tins  or  glass  jars,  seal  immediately  and  process. 

CONSOMME  OF  CHICKEN 

Roast  a  few  chickens,  just  enough  to  color  them,  10  minutes 
is  enough,  add  them  to  the  meat,  same  as  used  for  the  previous 
consomme,  and  boil  very  slowly  for  6  hours.  Skim,  remove  the 
fat.     Add  salt  and  spices,  and  then  strain,  can  and  process. 

POT  AGE  PKINTANIER 

Fill  each  jar  or  can  1-4  of  mixed  carrots  and  turnips  cut  in 
small  cubes  of  1-4  of  an  inch,  gr^en  peas  and  string  beans  cut  in 
pieces  1-2  inch  long.  These  vegetables  must  be  freshly  blanched 
or  canned  vegetables  can  be  used.  Fill  with  hot  consomme  or 
meat  bouillon.     Seal  and  process. 

OXTAIL 

Oxtails,  feet,  bones  and  all  other  parts  of  the  beef  that  are 
not  fat,  are  roasted  in  a  kettle  with  not  more  grease  than  actually 
required.  When  well  browned  cover  with  meat  bouillon  and  boil 
very  slowly  for  4  hours.  In  another  kettle  mix  8  lbs.  of  flour  to 
10  lbs.  of  melted  butter,  stir  gently  and  keep  on  slow  fire  until 
the  flour  is  well  browned,  at  which  time  add  slowly  and  while 


185 

stirring  65  quarts  of  the  bouillon  previously  prepared.  Flavor 
with  mixed  spices,  pass  through  a  hair  sieve  or  fabric,  can  or  jar 
and  process. 

TURTLE  SOUP 

Secure  live  turtles,  kill  them  in  the  usual  manner,  cut  the 
head  and  hang  them  by  the  hind  legs  to  allow  the  blood  to  run 
out.  Separate  the  skulls  and  remove  the  intestines  and  all  the 
fat,  scrape  and  wash  the  flesh  with  hot  Avater,  then  boil  1  1-2 
hours  in  2  parts  white  wine,  1  part  water,  enough  liquid  to  fully 
cover  the  turtle,  add  mixed  spices  and  salt  to  taste,  with  an 
extra  addition  of  Cayenne  pepper,  thyme  and  sage.  Drain,  pass 
the  juice  through  a  fabric  and  mix  with  3  times  its  volume  of  ox- 
tail soup,  prepared  as  above  described,  and  the  juice  of  one  lemon 
and  one  pint  of  Madeira  wine  to  each  8  quarts  of  soup. 

Can,  placing  in  each  tin  or  jar  2  or  3  pieces  of  turtle.  Seal 
hot  and  process : 

MOCK  TURTLE  SOUP 

Boil  2  hours  a  few  calves  head,  cut  in  pieces,  in  water,  adding 
a  tumbler  full  of  good  vinegar  to  each  4  gallons  of  water,  salt  to 
taste  and  a  little  bunch  of  parsley  and  leek.  Flavor  with  mixed 
spices  with  an  extra  addition  of  baj^  leaves,  marjoram,  basilic,  and 
a  little  thyme.  Then  add  2  ozs.  of  raw  ham  finely  cut  to  each  3 
quarts  of  liquid  and  reboil  1-2  hour  on  a  very  slow  fire.  Skim  care- 
fully and  add  1  lb.  of  "brown  stock"  (see  Brown  Sauce)  to  each  .5 
quarts  of  soup  in  order  to  thicken  and  color  it.  Pass  through  a 
fabric,  add  1  quart  of  Madeira  wine  and  the  juice  of  one  lemon  to 
each  8  quarts  of  soup.     Can  hot  in  tins  or  jars  and  proces>^. 

PEA  SOUP 

The  pea  soup  is  also  called  "Potage  St.  Germain,"  and  is 
prepared  with  fresh  or  canned  peas  for  the  high  grade,  with  dried 
peas  for  the  cheap  article.  Take  20  quarts  of  fresh  shelled  peas, 
boil  them  with  a  few  heads  of  lettuce  and  leeks.  When  softened 
crush  thoroughly,  add  equal  volume  of  meat  bouillon,  thicken 
with  "white  stock"  (see  White  Sauce").     Sweeten  to  taste  with 


180 

■sugar,  add  4  lbs.  of  butter  and  pass  through  the  hair  sieve.  Can 
and  process.  If  canned  peas  are  used  the  preparation  remains 
the  same.  To  prepare  with  dried  peas  soak  10  quarts  over  night  in 
lukewarm  water  (100°  Fahrenheit),  in  the  morning  drain  and 
leave  them  in  a  bucket  without  water  for  8  hours.  This  will 
cause  them  to  swell  and  even  start  germination,  which  will 
greatly  soften  and  sweeten  the  peas.  Then  cook  thoroughly  with 
water  5  lbs.  lard  and  5  lbs.  smoked  bacon,  and  to  flavor:  1  lb. 
carrots,  1  lb.  onions  and  mixed  spices.  When  cooked  crush,  pass 
through  the  hair  sieve,  add  meat  bouillon  if  it  is  too  thick.  Can 
and  process. 

TOMATO  SOUP. 

Scald  the  tomatoes,  crush  them,  add  a  little  water  and  boil 
with  2  oz.  of  rice  and  3  oz.  of  butter  to  each  pound  of  tomatoes. 
When  cooked  crush  and  pass  through  the  hair  sieve.  Can  and 
process. 

CKEAM  OF  ASPAIIAGUS 

Scrape  the  asparagus  and  cut  in  pieces  about  1-2  inch  in 
length.  Blanch  2  minutes  in  boiling  water,  drain  the  water  and 
crush  without  cooling  off.  Add  2  ozs.  butter  for  each  pound 
asparagus,  mix  thoroughly  and  pass  through  the  hair  sieve. 

Pour  back  in  the  kettle,  adding  its  volume  of  chicken  or 
meat  bouillon,  thicken  with  white  stock  (see  "White  Sauce"). 
tUan  hot  and  process. 

CREAM  OF  CELERY  AND  CREAM  OF  CAULIFLOWER 

The  cream  of  celery  and  the  cream  of  cauliflower  are  pre- 
pared in  the  same  manner  as  the  cream  of  asparagus,  merely 
substituting  fresh  celery  or  cauliflower  to  the  asparagus. 

BISQUE  OF  LOBSTER 

Boil  the  live  lobsters  in  just  enough  water  to  cover  them. 
When  cooked  remove  the  lobsters  and  add  in  the  kettle  the  same 
'quantity  of  meat  bouillon  as  it  contains  water  in  which  the  lob- 


I 


J  87 

«ters  have  boiled.  To  each  quart  of  this  mixed  bouillon  add  4 
ozs.  of  ordinary  rice  and  boil  slowly  for  1-2  hour.  During  this 
time  crush  into  a  paste  the  lobsters,  meat,  shell  and  all,  then  pass 
both  the  bouillon  with  rice  and  the  crushed  lobster  through  a 
hair  sieve.  Put  back  in  the  kettle,  incorporate  5  ozs.  of  butter 
for  each  quart  of  the  soup,  spice  with  Cayenne  pepper.  Can  hot 
and  process. 

BISQUE  OF  SHRIMPS  AND  BISQUE  OF  CRAWFISHES 

The  bisque  of  shrimps  and  the  bisque  of  crawfishes  are  pre- 
pared in  tlie  same  manner  as  the  bisque  of  lobster,  except  for  the 
latter  wliicli  instead  of  being  boiled  in  plain  water  are  boiled  in: 
Water  2  parts 

White  wine  1  part 

and  flavoring  same  with  a  bunch  of  parsley,  thyme  and  bay  leaves 
and  a  few  small  onions. 

The  addition  of  crushed  boiled  salt  water  fishes  constitute 
an  adulteration. 

PROCESSING  OF  SOUPS 

Soups  are  packed  in  hot  tin  cans  or  glass  jars  and  in  both 
•cases  the  processing  remains  the  same. 

Pints  50  min.  at  230° 

Quarts  60  min.  at  230° 

If  in  glass  jars  seal  with  Phoenix  caps,  lined  with  rubber 
rings  and  pure  tin  foil  discs. 

PATES  AND  POTTED  MEATS 

The  pates  are  boned  meat,  fowl  or  game,  packed  in  cans  or 
glass  dishes,  all  the  spaces  between  the  pieces  of  meat  being  filled 
with  hash  of  an  especial  composition  for  each  variety. 

PATE  OF  VEAL 

Roast  with  a  little  butter  for  1-2  hour  pieces  of  veal,  the  best 
quality  of  meat  only  being  used.     In  another  kettle  roast  in  but- 


18S 

ter  also  the  liver,  heart  and  other  pieces  of  inferior  grade ;  when 
cooked  remove  from  the  lire,  chop  and  crush  in  a  mortar  and 
knit  with  1  lb.  melted  lard  to  each  3  lbs.  of  the  paste,  spice  and 
flavor  with  3-4  oz.  of  prepared  salt,  per  pound  of  this  puree.  Can 
in  tins  or  glass  dishes,  lining  first  the  bottom  1-4  inch  thick  of 
paste,  place  a  layer  of  the  roast  veal  which  has  been  cut  in  small 
pieces,  then  a  layer  of  puree  filling,  etc.,  making  a  tight  pack,  the 
last  and  top  layer  being  filling.     Seal  airtightly  and  process. 


PATE  OF  PORK 

The  pate  of  pork  is  prepared  in  the  same  manner  as  the  pate 
of  veal,  but  as  a  culinary  prei);uati()ii  the  best  is  undoubtedly  the 
combination  of  both,  veal  and  pork  in  the  same  pate. 

Some  manufacturers  prefer  to  chop  the  roast  veal  and  pork 
instead  of  cutting  same  in  small  pieces.  In  our  opinion  it  spoils 
the  appearance  of  the  pate  when  same  is  on  the  table  and  is  being 
sliced  for  eating. 

PATE  OF  HARE 

Cut  the  hare  in  pieces,  remove  all  the  bones,  set  the  meat  of 
the  legs  aside  to  be  crushed  and  lay  the  rest  in  earthenware  jars, 
packing  tight  and  covering  with  a  tumbler  full  of  1-2  good  red 
wine,  1-2  Madeira,  leaving  Tintil  next  day.  Then  remove  from 
the  jars  and  roast  in  a  kettle  with  very  little  grease  until  half 
cooked,  remove  from  the  fire  and  cut  in  small  pieces. 

The  meat  of  the  legs  is  chopped  and  crushed  with  an  equal 
weight  of  fresh  ham  until  reduced  into  a  paste.  Flavor  and  spice 
by  addition  of  1-2  oz.  of  "prepared  salt"  per  pound  of  paste,  and 
the  wine  and  Madeira  in  which  the  meat  has  macerated. 

Mix  the  roasted  meat  with  the  paste  and  1-4  of  the  total 
weight  of  fat  salted  bacon  (not  smoked)  and  cut  in  small  cubes. 
Can  in  small  oval  tins  or  glass  dishes.  Seal  airtightly  and 
process : 

1-4  lb.  1  hr.  at  222° 

1-2  lb.  1  hr.  15  min.  at  222° 

1  lb.  1  hr.  30  min.  at  222° 

The  boxes  must  be  laying  flat  while  cooling  off. 


181) 
PATE  OF  RABBIT 

The  pate  of  rabbit  is  prepared  in  the  same  manner  as  the 
pate  of  hare,  with  the  exception  that  to  the  paste  made  by  chop- 
ping and  crushing  the  legs  with  equal  weight  of  fresh  ham,  the 
heart,  liver  and  lungs  are  also  added  as  well  as  the  blood  which  is 
kept  over  night  in  an  earthenware  jar  with  addition  of  a  vinegar 
to  prevent  it  from  spoiling. 

To  the  spices  a  little  serpolet  (wild  thyme)  is  added  to  give 
this  pate  its  peculiar  flavor. 


PATE  OF  VENISON 

Eemove  the  bones  and  nerves  and  roast  the  venison  for  15  min- 
utes in  a  kettle.  The  most  tender  pieces  set  aside  and  cut  in 
small  cubes,  the  balance  chop  fine  with  1-3  its  weight  of  suet,  beef 
or  calf's  fat. 

Prepare  the  pate  by  mixing: 

2  parts  of  venivson  cut  in  cubes, 
6  parts  of  the  chopped  venison, 
1  part  of  pork  or  calf's  tongue  cut  in  cubes, 
1  part  mixed  salted  bacon  and  fresh  ham  cut  in  cubes. 
Flavor  with  1-2  oz.  of  "prepared  salt"  for  each  pound  of  the 
mixture.     Can  and  process: 

1-4  lb.  1  hr.  at  222° 

1-2  lb.  1  hr.  15  min.  at  222° 

1  lb.  1  hr.  30  min.  at  222° 


PATES  OF  CHICKEN 
TURKEY,  DUCK,  GOOSE,  ETC. 

Bone  the  fowl,  lay  the  white  meat  aside,  cutting  same  in  thin 
slices.  Chop  and  crush  the  red  meat  together  with  its  weight  of 
2-5  calf's  meat,  1-5  fresh  ham  and  2-5  fresh  bacon.  Pass  the  pate 
through  a  fine  wire  cloth  sieve,  so  as  to  separate  the  nerves  that 
the  meat  may  contain. 

Fill  the  cans  by  layers  of  the  crushed  mixture,  thin  slices  of 


190 

fresh  bacon  and  slices  of  the  white  meat  of  the  fowl  in  the  follow- 
ing proportion : 

Sliced  fowl  2  parts 

Sliced  fresh  bacon  1  part 

Crushed  mixture  6  parts 

Spice  and  flavor  with  "prepared  salt"  in  the  proportion  of  1-2' 
oz.  to  each  pound  of  pate. 

Process  same  as  game  pates. 

HEAD  CHEESE 

Cut  the  pork  heads  in  4  parts,  wash  them  thoroughly  in 
water  and  throw  them  in  a  kettle  of  boiling  water  slightly  salted, 
flavored  with  a  little  thyme,  bay  leaves,  cloves  and  one  clove  of 
garlic  per  head.  The  kettle  must  contain  one  gallon  of  water 
for  each  pork  head.  Boil  very  slowly  for  2  hours,  after  which 
time  remove  from  the  fire  and  bone  the  heads.  Eemove  carefully 
the  white  skin  of  the  tongues,  adding  salt  and  pepper  to  taste. 
Pack  tight  in  tins  or  glass  jars.  Seal  airtightly  and  process 
pound  jars  or  cans  one  hour  at  222°. 

POTTED  MEAT  PASTE 

Potted  meats,  it  being  tongue,  ham,  turkey,  etc,  or  still 
anchovy  paste,  etc.,  are  all  prepared  in  the  same  manner :  Chop 
and  crush  into  a  paste  3-4  of  the  stock  ( tongue  or  ham,  etc. ) ,  and 
1-4  fresh  bacon.  Pass  through  fine  Avire  cloth  to  separate  all  fibres, 
nerves  and  fragments  of  skin.  Spice  and  flavor  with  salt  and 
mixed  spices. 

Fresh  pork  meat  may  be  added  in  variable  proportion  in 
order  to  lower  the  cost,  and  for  anchovy  paste  fresh  steamed  her- 
rings are  used,  salted  anchovies  being  practically  only  added  in 
order  to  flavor. 

These  goods  are  packed  in  large  quantities  both  in  tin  and 
glass  in  England.     Process  1  hr.  20  min.  at  222°. 

POTTED  MEATS— HAM,  TURKEY,  TONGUE 

Hash  roughly  the  stock,  it  being  ham,  turkey  or  tongue  and 
cook  slowly  in  a  kettle  with  melted  lard  and  a  little  water;  it 


191 

must  not  cook  dry,  the  water  will  help  to  soften  the  meat  so  it 
can  absorb  the  lard,  flavor  with  mixed  spices,  can  hot  in  tins  or 
glass,  seal  airtightly  and  process  30  minutes  at  222°.  Shake 
several  times  the  cans  or  jars  while  they  are  cooling  off  in  order 
to  keep  the  fat  well  mixed  with  the  meat. 

SAUERKRAUT— ITS  PREPARATION 

The  quality  of  the  sauerkraut  depends  especially  of  the  va- 
riety of  cabbage  used  and  the  more  or  less  improved  machinery 
used  for  shredding.  A  good  sauerkraut  should  be  firm,  long  and 
white. 

The  cabbage  being  shredded  is  weighed  and  put  in  clean 
barrels,  pressed  down  tight  with  a  wide  piece  of  wood  as  each 
layer  is  put  in.  On  each  layer  add  the  salt  in  the  proportion  of 
2  1-2  lbs.  per  100  lbs.  of  cabbage,  adding  also  a  few  juniper  ber- 
ries. When  the  barrel  is  full  place  the  bottom  boards  on  the 
cabbage  and  keep  pressed  down  by  a  large  stone  or  a  screw  press . 
if  the  barrel  has  been  especially  built  for  the  purpose.  In  a  few 
days  the  water  secreted  by  the  cabbage  will  cover  the  boards,  it 
will  constitute  the  brine  and  the  sauerkraut  is  made. 


COOKING  AND  CANNING 

Wash  the  sauerkraut  in  several  changes  of  water  until  all 
the  salt  has  been  washed  off.  Cook  not  less  than  5  hours  or  over 
night,  if  possible,  in  a  nickel  or  enameled  steam  kettle  having  a 
tight  fit  cover  (Fig.  16),  with  3  ozs.  of  lard  per  pound  and  water 
up  to  the  level  of  the  sauerkraut.  It  should  also  contain  a  little 
muslin  bag  with  pepper,  cloves  and  juniiier. 

When  cooked  it  must  be  moist,  but  not  contain  any  water, 
and,  while  still  hot,  just  before  canning  add  1  oz.  of  melted  bacon 
per  pound  of  sauerkraut.  This  is  smoked  bacon  cut  in  little 
cubes  melted  in  the  frying  pan,  they  are  poured  in  as  well  as  a 
pint  of  white  wine  for  each  10  lbs.  of  sauerkraut  and  the  whole 
thoroughly  mixed  without  breaking  the  fibres  more  than  unavoid- 
able.    Can  and  process: 

1  lb.  cans  45  min.  at  230" 

2  lb.  cans  55  min.  at  230° 

3  lb.  cans  1  hr.  15  min.  at  230° 


192 

CJoose  fat  added  to  the  first  cooking  greatly  increases  its 
palatability.  In  fact,  tlie  more  fat  it  contains  and  the  longer  the 
cooking  and  the  processing  the  better  the  sauerkraut  will  be. 

SAUERKRAUT  WUFH  SAUSAGE  AND  HAM 

To  the  above  prepared  sauerkraut  can  be  added  frankfurters, 
or,  still  better,  small  Lorraine  sausages.  They  must  first  be 
soaked  in  hot  water  and  given  time  to  swell,  the  skin  being 
pierced  with  a  fork  to  avoid  its  bursting.  Put  one  or  two  in 
each  can  and  process  as  above. 

If  ham  is  to  be  added  it  should  first  be  boiled,  sliced,  and  each 
slice  be  wrapped  in  calf's  fringe,  then  put  in  the  cans,  sealed  and 
processed. 

The  calf's  fringe  wrapper  will  protect  the  ham  and  it  will 
not  fall  to  pieces  while  processing  as  it  would  otherwise. 

PRESERVING  OF  BEER 

Beer  is  now  extensively  preserved,  pasteurized  to  insure  its 
keeping,  hence  the  necessity  of  an  absolutely  airtight  seal  and 
here  have  the  Weissenthanners'  patents  proved  their  supremacy, 
and  the  difficulties  of  preserving  beer  are  a  thing  of  the  past. 

The  beer  to  be  thoroughly  pasteurized  is  to  be  processed  as 
Boon  as  bottled  and  sealed  in  a  water  bath  at  the  temperature  of 
170°  Fahrenheit  for  30  minutes.  This  has,  of  course,  the  effect 
of  stopping  and  preventing  future  fermentation ;  the  beer  can  be 
shipped  under  any  climate  and  in  any  season. 

Partial  sterilization,  as  practiced  by  many  breweries  and 
insuring  the  keeping  of  the  beer  for  a  limited  period  only,  is 
made  by  processing  the  bottled  beer  for  30  minutes  at  the  tem- 
perature of  140°  Fahrenheit. 

Experiments  made  by  the  writer  have  demonstrated  the  fact 
that  if  a  bottle  is  sealed  with  a  cork,  an  ordinary  cork,  the  tight- 
ness of  the  seal  depends  on  the  pressure  exercised  by  this  cork 
against  the  inside  of  the  neck  of  the  bot'tle.  This  cork  on  account 
of  its  elasticity  tends  to  swell  back  to  its  original  diameter,  press- 
ing against  the  sides  of  the  neck,  and,  therefore,  the  bigger  the 
cork  the  more  it  has  been  squeezed  to  get  into  the  neck,  the  more 
strength  it  will  possess  and  the  tighter  the  sealing. 


193 

But  practical  work  has  taught  us  that  a  cork  can  only  be 
squeezed  50  per  cent.,  tliis  is  to  say  of  one-half  of  its  thickness,  into  the 
neck  of  a  beer  bottle ;  its  alrti<;htiiess  is  therefore  quite  limited,  while 
wlth^the  Phoenix  cork,  (Fig.  33),  my  experience  demonstrates  that 


Fig.  33. 


the  cork  washer  is  squeezed  to  one-fifth  of  its  original  thickness 
and  is  held  there  by  a  flat  horizontal  crimping  that  does  not  give 
away,  even  if  the  bottle  is  heated  at  a  temperature  ot  250'^  Fahren- 
heit.    (Boiling  water  212°.) 

In  processing  beer,  to  avoid  breakage,  raise  the  temperature 
slowly  up  to  the  required  temperature.  To  avoid  the  bursting 
of  bottles  while  processing  be  sure  they  are  not  filled  too  much, 
the  heat  expends  the  beer,  its  level  raises  inside  of  the  bottle  and 
compresses  the  air  that  is  enclosed  in  the  bottle.  The  air  is  very 
compressible  and  the  liquid  is  not;  if  there  is  a  very  small  air- 
space in  the  bottle  it  will  not  be  sufficient  to  allow  for  the  expan- 
sion of  the  liquid,  and  the  strength  of  this  expansion  will  cause 
the  bottle  to  leak  or  to  burst.  With  an  airtight  seal  they  will 
burst,  therefore,  great  care  should  be  given  to  the  proper  filling. 

In  a  bottle  sealed  with  an  ordinary  cork  the  air  space  is  small ; 
as  the  cork 'being  driven  into  the  neck  takes  a  good  deal  of  room, 
the  bottles  which  are  to  be  processed  must  therefore  be  filled  much 
less,  otherwise  they  would  burst  in  processing.  If  the  same  shape 
of  bottle  is  used  and  sealed  with  the  "Phoenix"  it  can  be  filled 
1 1-2  inch  higher  up  with  beer  without  reducing  the  necessary  air 
space. 


IISTDIBX:. 


THE  ART  OF  PRESERYING  AND 
CANNINfi  AS  AN  INDUSTRY. 

PAGE 

Aerometer  Beaume  .        .         .         .52 

Aerometer  Brix  .....  53 
Air  enclosed  in  cans  or  jars  .         11-99 

Air  space  in  glass  jars  .  .  .  lOfi 
Antiseptic  power  of  brine  .  .  .96 
Bacteria  (action  of  brine)    ...         94 

Bacteria  Diphteria 156 

Bacteria  Ptomaines     ....       155 

Bacteria  Tetanus    .         .         .         .        .  157 

Bacteria  Typhoid        ....       156 

Bacteriology  applied  to  Canning   .         .     92 
Beaume  Aerometer     ....        52 

Beef  canning  .         .....  158 

Beer — Pasteurization  .        .        .       192 

Blanching 8 

Blanching  of  fruits     ....        32 

Blanching  kettle 109 

Blanching  of  vegetables  .  .  .  107 
Bottling  fruits  in  Brandy       .         .         .  105 

Brine 9 

Brine  (action  on  bacillus).        .         .  94 

Brine  (antiseptic  power)        .         .         .96 

Brine  (salt) Ill 

Brine  (sweet)    .         .        .         .         .  Ill 

Brix  aerometer 53 

Brown  stock  for  sauces  .  .  .  181 
Candying  of  fruits  ....  32 
Canning  of  meats  ....  158 
Canning  of  vegetables  ....  107 
Cans  sealing      .....  12 

Caps  for  sealing  ....  100  103 
Clarification  of  meat  jelly  witb  blood  172 
Clarification  of  meat  jelly  with  eggs  .  173 
Clarification  of  sugar  syrup      .        .  65 

Clarification  of  syrup  .  .  .  .66 
Coloring  of  cherries  ....  40 
<3oloring  of  f/uits 34 


PAGB 

Cooling  oil  (cans  or  jars)  ...  10 

Cooling  tank 109 

Copper  sulphate  in  canning      .         .        107 

Cordials 81 

Crystalizing  fruits      .        ...         35- 

Dipping  (hot) 9> 

Distilled  frtiit  water  ....         87' 

Early  age 3;- 

Extracts 72 

Fermenied  juices    .         .         .         .         .   6T 

Fish  canning 138 

Fish  (fresh  water)     ....  145 

Game     .         .         ...         .         .    17» 

Glace  fruits       .         .         .         .         .  3&- 

Glass,  airtight  sealing  .      97  and  100-- 

Glass  boxes  for  sardines        .         .        .    140" 
(}lass  (packing  in)      ....         12r. 

Glass  jars  bottles  capping  machine       .    101 
Glass  jars  for  fruits   ....        100- 

Glass  jars  for  preserving  milk       .         .  154' 
Glass  jars  processing        .         .        .       lOS 
Glass  jars  for  sliced  meats      .        .        .  168-- 
Glass  (processing  at  high  temperatures)    99 
Glass  stoppers  for  ketchup  .         .      130' 

Ground  top  jars  sealing  .         .         .  102' 

Glucose  candying        ....        33 

Glucose  for  fruit  canning  .        .38; 

Glucose  syrup 52.' 

Infusions. 90- 

IsingLiss  jellies 173. 

Jam  jars  sealing  ....  105- 
Jars  for  fruits  in  brandy  .  .  .  105 
Jars  for  packing  vegetables  .        .   106 

Jars  for  sliced  meats  .  .  .  '  168 
Jellies  with  isinglass  .       17S 

Jelly  (meat)   .        .        .        .        .        .172 

Ketchup 129 

Kettle  for  blanching      .        .        .        .    109 

Meat  canning 158 

Meat  jelly 172 

Meats  potted  ......       18Z. 


INDKX  —  Oan)diiij  and  Preserving  Continued. 


PAGE 

Mustards 134 

MattoQ  canning  ....        170 

Packing  in  glass  .....  12 
Pasteurization  of  beer       .         .         .         192 

P  ites  of  meats 187 

Percentage  sj'rnp  scale     ...  53 

Plum  pu  U:ing 128 

Pork  canning    .....  165 

Potted  meats 187 

Prepared  salt 168 

Prepared  vegetables     ....      125 

Present  days     ...         ...     6 

Pricldng  of  fruits        ....        32 

Pickling 132 

Process  of  candying  peels  .  .  •  54 
Processing  (determination  of  time)  .  7 
Processing  at  high  temperature  in  glass  9!) 
Processing  vegetables  (general  rule)  .  113 
Ptomaines  .         .         .         .94  and  155 

Ready  prepared  vegetables  .  .  1 25 
Kule  for  processing  vegetables      .         .  113 

Salt  brine Ill 

S.ilt  brine,  antiseptic  power   .         .  96 

Salt  brine  with  sulphite      .         .         .      132 

Salt  prepared 168 

Sauces 180 

Sauerkraut 191 

Sausages 165 

Saving  sugar  foam  and  waste        .         .     66 
Sealing  airtightly  glass  jars       .         .         100 
Sealing  cans  and  glass  ....       97 

Sealing  with  caps  and  rubber  rings  103 

(Sealing  of  fruits  in  glass        .  .    1>  0 

Sealing  ground  top  glass  jars     .         .        102 
Sealing  jams  jars     .....  105 

Sliced  meats  in  glass  jars    .         .         .      168 
Soups,    .         .         .         .         .         .  184 

Spices  for  meats  ....       167 

Spirits 88 

Sterilization  .....  7 

Stone  j  irs  for  candying  .         .         .34 

Sugar  for  fruit  canning  ...  37 
Sulphate  of  copper  ....  107 
Sulphite  in  salt  biine  .  .  .  132 
Sweet  brine   .         .  .         .         .111 

Syrup  of  fruits 65 

Table  (comparative  Brix  and  Beaume)  54 
Temperaturt'  for  processing  glass  jars  103 
Vacuum  .  .         .         .         .10 

Veal  canning  .....  164 
Vegetables,  prtserved  in  salt        .         .      13 


Vegetables  ready  prepared 
Vent  hole 
Vinegtr  pickling 


PAGE 

125 

12 

133 


FROITS. 


Syraps,  Extracts,  jDices,  Jams. 


Aerometer  Beaume 

.      52 

Albumen  water 

66 

Alcoholic  fruit  juices    . 

.      69 

Almonds  (green)  candied 

49 

Almonds  (green)  in  syrup     . 

.      29 

Angelica  bleaching  . 

47 

Angelica  in  brandy 

.      63 

Angelica  candied 

47 

Angelica  glace  .... 

48 

Apple  juice    .... 

.     67 

Apples  in  syrup 

18 

Apples  in  water     . 

14 

Apricots,  bleaching  . 

43 

Apricots  in  brandy 

.      61 

Apricots  candied 

43 

Apricots  crystalized 

44 

Apricot  distilled  water 

87 

ApricDts  glace 

.       44 

Apricots  in  syrup     . 

.  23 

Apricots  in  syrup  (whole)   . 

.       23 

Bananas,  candied    . 

.  46 

Bananas  in  syrup 

26 

Bar-le-Duc  jelly 

.    25 

Be  lume  aerometer 

52 

Blackberries  in  brandy  . 

.    62 

Black  brry  brandy 

85 

Blackberry  syrui)  extract 

.   73 

Blackben  y  juice 

69 

Blackberry  liquor    . 

.    85 

Blackberries  in  syrup 

25 

Black  currant  cordial 

.  83 

Black  currant  distilled  water 

.       87 

Black  currant  juice  . 

.  69 

Black  currant  syrup  extract 

•        73 

Blanching  lor  candving  fruits 

.    32 

Bleaching  apricots 

43 

Blfcachiiig  landied  fruits 

.  31 

Bleaching  pineapple   . 

45 

Brandy  (fruits  in)        ... 

.   35  and  56 

Oanaied  fruiis          .        .         , 

.  .      .31 

"        green  almonds      * . 

.  .      ;v        49 

l^DEX  — Fruits  Continued. 


IH 


PAGE 

Oandied  angt- lica     .        .         . 

.    47 

Cherry  pulp 

" 

apricots 

44 

Cherries  in  syrup  . 

" 

bananas     . 

.    4(5 

Cherries  in  water      . 

1 1 

blanching 

32 

Cherries,  Wiesbaden  Compot 

" 

bleaching 

.    31 

Chestnuts  in  brandy 

■  < 

candying 

:i2 

Chestnuts  candied 

(1 

candying  in  glucose 

.     33 

Chestnuts  glace 

(i 

cherries 

40 

Chefctnuts  in  syrup 

" 

cherries  "mi-sucre" 

.     42 

Cinnamon  (Ceylon)  infusion 

>( 

chestnuts 

48 

" 

(Chinese)  infusion 

" 

citrons 

.    51 

" 

(Ceylon)  spirit  of 

" 

fiss        .         .        .        . 

46 

" 

(Chinese)  spirit     . 

i< 

green  gages 

.    42 

Citrons 

,  candied 

" 

lemon  peels  . 

52 

Citrons 

,  glace 

" 

lemons  whole  . 

.     52 

Clarification  of  sugar  syrup 

" 

limes     .... 

52 

Cloves, 

infusion  . 

" 

mandarines 

.    52 

Cloves, 

spirit    . 

<> 

medlars 

5i» 

Cochin 

eal  extract 

" 

melons 

.    47 

Cofleee  ( 

■ordial 

" 

■whole  melons 

47 

Coffee  spirit     . 

(< 

nuts  .... 

.    49 

Coffee  syrup  extract   . 

a 

orange  peels 

50 

Cognac 

syrup 

n 

whole  oranges  . 

.    50 

Coloring  of  cherries   . 

" 

peaches 

43 

Coloring  fruits 

i< 

I)ears 

.    38 

Cordials      .... 

" 

pink  pears 

39 

Cordial 

,  blackberry  brandy   . 

" 

pineapple 

.    45 

(( 

blackberry  liquor 

" 

plums   .... 

42 

" 

black  currant 

<( 

prickling   . 

.   32 

" 

casfcis  (French) 

" 

quince   .... 

39 

■' 

celery 

" 

strawberries 

.    44 

" 

cherry    , 

(> 

watermelon 

47 

" 

coffee 

t< 

fruits 

.    32 

" 

creme  of  framboise 

" 

fruits,  quick  process     . 

54 

(( 

cream  of  Moka 

" 

in  glucose  . 

.   33 

" 

Holland  cuiacao 

" 

peels  quick  process 

54 

" 

lemon 

" 

peels  s['eeial  process 

.     55 

<( 

lemon  (German) 

" 

(stone  jars  for) 

34 

"   " 

maraschino 

Cassis  (French)      .         .         .         . 

.     83 

" 

noyau  . 

Celery  cordial     .... 

85 

" 

orange 

Celery  spirit 

.      88 

" 

orange  flower 

Cherries 

,  blan'  hing   . 

40 

<( 

orange  liquor  . 

Cherries 

in  brandy 

.     57 

" 

pinejipple   . 

Cherries 

candied 

40 

<( 

quince     . 

Cherries 

,  cidoring 

.     40 

" 

rose     . 

Cherry  cordial    .... 

83 

" 

strawberry 

Cherries  crystalized 

.     42 

i< 

vanilla 

Cherries 

(glace)          .         .         . 

42 

" 

violet    . 

Cherry  j 

nice          .... 

69 

Coriand 

er  spirit 

Cherries  in  maiaschino    . 

.21 

Creme  c 

1  fleur  d'oranger 

Cherries 

"mi  Sucre"'     . 

.      42 

Creme  of  framboise 

PAGE 
15 

,  20 
.14 

21 
.  64 

48 
.  49 

28 
.  90 

90 
.  Id 

89 
.   51 

51 
.  65 

90 
.  89 

91 

84 
.   88 

75 
.     71 

40 
.    34 

81 
.    85 

8S 
.  83 

83 
.  85 

83 
.  84 

82 
.    84 

81 

82 

82 

58 

85 

81 

86 

81 
.  84 

84 
.  86 

83 
,   86 

86 
.    8& 

86 
.   82 


r 

mo 

ZH— Fruits  Continued. 

ri.GE 

PACtS 

CSreme  of  Moka    .         . 

84 

Fruits  in  brandy,  pears 

57 

Creme  of  vauilla     .... 

.     86 

"               "        preparation,  common 

<]!rystalized  fruits 

35 

method 

56 

<i 

•'        apricots   . 

.      44 

'•                "        preparation,     second 

i< 

"        cherries 

.  40 

grade 

56 

K 

"        qainces  . 

.       40 

"                "        preparation,  superior 

" 

"        strawberries 

45 

gr.ade 

56 

Orushed  fruilB         .... 

.     13 

"                 "         quince     . 

57 

Cudbear  extract          .        .        .        . 

90 

"                "        strawberries 

61 

Extract  of  bitter  filmond  sjTup 

.     75 

Fruits,  candying,  quick  process 

54 

" 

for  blackberry  syrup  . 

73 

Fruits,  coloring 

34 

•• 

for  black  currant  syrup    . 

.     73 

Fruit  distilled  waters 

87 

■" 

of  cochineal 

91 

Fruit  infusions 

90 

■" 

for  coffee  syrup 

.     75 

Fruit  jams 

78 

*i 

concentrated  for  syrnps 

72 

Fruit  jellies 

76 

•4  t 

of  cudbear 

.     90 

Fruit  juices 

67 

•<( 

for  grenadine  syrup 

74 

"         alcoholic     .... 

69 

•41 

for  lemon  syrup 

.    74 

"         apple       ...          .         . 

67 

-ti 

maraschino  . 

71 

•'        blackberry. 

69 

-4t 

for  orange  syrup 

.    74 

"        black  currant  . 

69 

"' 

of  orgeat  sj  rup 

75 

"        cherry          

69 

■4f 

for  pineapple  syrup  . 

.    74 

"        fermented 

67 

<t 

for  raspberry  syrup 

73 

"        huckleberry 

69 

'» 

for  red  currant  syrup 

.    73 

"        lemon       .... 

69 

It 

for  strawberry  syrup     . 

72 

"        orange          .... 

69 

5'ancy 

syrups   

.    70 

"        pear          .... 

69 

"Fermented  fruit  juices 

,       67 

"         quince          .... 

68 

Tigs  iu 

brandy          .... 

.  62 

"         raspbtrry 

.  69 

Tigs,  candied 

46 

"        red  currant          ... 

69 

Figs,  glace 

46 

"        strawberry 

69 

Figs  in 

L  syrup         .... 

.       27 

Fruit  paste 

91 

Flavoi 

ing  for  cherries  in  brandy 

57 

Fruit  pulp 

.  14 

Flowei 

water,  orange 

.    87 

"        cherries        .... 

15 

Foam, 

sugar  wahte 

66 

"        green  gages 

15 

Fruits  (alcoholic  infusions)     . 

.     90 

"        peach   

15 

Fruits  in  brandy        .         . 

56 

"         raspberry 

16 

(( 

"        angelica 

.      63 

*'        strawberry    .... 

16 

" 

"        apricots 

61 

Fruit  spirit 

8S 

4i 

"        blackberiies 

.      62 

"        celery 

88 

4< 

"        cherries 

57 

"        cinnamon  (Ceylon)   . 

89 

^l 

"        chestnuts   . 

.      64 

'■        cinnamon  (Cliinese) 

89 

4( 

figs 

62 

"        cloves         .... 

89 

■it 

"         green  gages 

.     59 

"        coffee      .... 

88 

" 

"         limes 

64 

"        coriander  .... 

89 

4  ( 

"        mandarines. 

.  64 

"        lemon 

88 

'* 

'*        medlars    . 

.       64 

"        noyau        .... 

88 

" 

"        melons 

.  63 

"        orange  

88 

■4S 

"        nnts  . 

.       63 

"         raspberry  .... 

88 

*• 

"        nuts  (green) 

.  63 

''        strawberry 

.  88 

II 

"        peaches    . 

.       60 

Fruit  syrup 

65 

*l 

"        peaches  (green)    . 

60 

"              

69 

INDEX— iJVutt*  Continued. 


PAGE 

PAac 

Frnit  Syrup,  extracts .        .        ,        . 

72 

Glase  fruits,    citrons 

.   51 

" 

(from  fresh  fruits) 

.     70 

figs       .        .        . 

46 

>{ 

by  juices   .         .         .         . 

63 

• '           green  gages 

.    42 

" 

by  extracts    . 

.     .2 

"            mandarines   . 

52 

Fruits  in 

light  syrup 

16 

"           marrons    . 

.    49 

Fruits  ia 

heavy  syrup   . 

.      17 

"            medlars 

50 

Fruits  in 

syrup,  almonds  (green) 

29 

"            melons 

.    47 

<( 

apples      .... 

.  18 

"           nuts 

49 

(< 

apricots 

.      23 

"            wLole  oranges   .         , 

.  51 

" 

whole  apricots 

23 

"           peaches 

43 

" 

bananas 

.      26 

"            pears 

.    39 

tt 

blackberry 

25 

"            pineapple 

:6 

" 

cherries 

.      20 

"            quince 

•40 

" 

chestnut    .         .         .         . 

28 

"            strawberries   . 

.      45 

" 

figs        ...         . 

.     27 

Glucose  (candying  in) 

.33 

(( 

gooseberries 

25 

Glucose  with  fruits  from  a  chemical 

point 

<( 

green  gages  . 

.     21 

of  view                 .... 

.      37 

" 

limes  .... 

31 

Glucose  syrup           .         .        .         . 

.52 

<i 

medlars 

.     30 

Gooseberries  in  syrup 

25 

<( 

melons      .        .         .         . 

28 

Grape  jam 

.    79 

" 

nuts      .... 

.     29 

Grape  syrup         .... 

70 

<i 

peaches 

22 

Green  gages  (blanching)  . 

.  42 

" 

pears       . 

.    18 

"            candied 

.      42 

^  < 

cooking  pears     . 

.        19 

"           glace 

.  42 

-1 1 

fancy  pink  pears     . 

.  19 

pulp    .... 

.      15 

II 

pineipple     , 

.      25 

"            in  syrup  . 

21 

" 

qniuce      .         .         .         . 

19 

♦'            in  brandy   . 

.      id 

" 

raspberry 

.      24 

Grenadine  syrnp  extract   . 

74 

It 

red  currant 

24 

Huckleberry  juice  .... 

.     69 

c< 

rhubarb 

.      28 

Infusion  (alcoholic)  of  fruits 

90 

(1 

strawberries 

23 

"        Ceylon  cinnamon    . 

.    90 

(( 

Weisbaden  fruits  . 

.     18 

"        of  Chinese  cinnamon  . 

.        90 

(( 

Weisbaden  cherries  . 

21 

' '        of  cloves   . 

.  90 

11 

Weisbaden  strawberries 

.    23 

"        of  fruits 

90 

Fruits  in 

water    .... 

13 

"        Iris  root 

.  90 

'« 

apples 

.    14 

"        of  lemon        '. 

.       !K) 

" 

cherries 

14 

"        of  mandarine   . 

.   90 

i< 

whole  pineapple 

.    16 

"        of  orange 

90 

(1 

rhubarb 

16 

of  vanilla  . 

.  89 

Fruit  water,     apricot 

.    87 

Iris  root  infusion 

.       90 

i< 

black  currant 

87 

Jams  (fruits)     .... 

.    78 

" 

orange  flower  . 

.     87 

Jars  (stone)  for  candying     . 

•     34 

<( 

peach    . 

87 

Jelly  (Bar  le  due)     .         .         .         . 

.    25 

<( 

raspberry 

.     87 

Juices  (fruit)        .... 

67 

" 

rose 

87 

Jellies  (fruit) 

.    76 

<( 

strawberry 

.    87 

Jellies  (vegetal  compound) 

77 

■Glace  fruits         .... 

36 

Kirschenwasser  punch  syrup 

.     70 

«( 

angelica    . 

.    48 

Lemon  (whole)  candied     . 

52 

t( 

apricots 

44 

'•■      cordial         .... 

.      8i 

<( 

cherries     . 

.    42 

"     cordial  (German )   , 

82 

II 

chestnuts 

49 

"     infusion    .... 

.       90 

INDEX— Fruits  Conilnued. 


PAGE 

Lemon  juice 69 

"      peels,  candied  .         .         ,         .52 

"      spiiit 88 

*'      syrup  extract ....  74 

Limes  in  brandy   .  .        .      64 

Limes,  candied 52 

Limes  in  syrup 31 

Liquors       .         .         .         .         .         .  81 

Mandarines  in  brandy   .         .         ,         .64 
Mandarines  cndied  .         ...  51 

Mandarines  glaces  ....      52 

Mandarine  infusion   ....  90 

Maraschino  cherries      ....      21 

Maraschino  cordial 85 

Marmalade  (orange)  English  formula         80 
French        .         .         80 

Marrons  glaces 49 

Mar.shmallow  syrup  ....  71 

Medlars  in  brandy        ....       64 

"        candied        ....         50 

"        glaces 50 

"        in  syrup 30 

Melons  in  brandy  ....      63 

Melons,  candied        ....  47 

Melons  (whole)  candied        ...       47 

Melons,  glaces 47 

Melons  in  syrup 28 

Noyau  cordial 85 

Noyan  spirit 88 

Nntd  in  brandy  ....  63 

Nuts  (green)  in  brandy         ...      63 

N"ts,  candied 49 

Nuts,  glac€P 49 

Nutsinsyrap 29 

Orange,  (whole)  candied      ...        50 

"        cordial 81 

'•        flower  cordial  ...       86 

"        flower  syrup        ...  72 

"         flower  water    .         .         .         .87 
"        (whole)  giiices      .         .         .  51 

*'        Holland  curacoa      .         .        .     81 
"        infusion        ....         90 

ji'ice 69 

"        licjuor    .....        81 
"        English  marmalade  .         .    80 

"        French  marmalade       .         .  80 

"        peels  candied     .         .        .         .50 
"        fresh  peels  ...         50 

"        salted  peels      .        .         .         .      50 

"        spirit 88 

"        syrup  extract         ...        74 


PAGS 

Paste,  fruit  ..,-..  .91 
Peaches,  blanching  .  .  .  .  .43 
"  in  brandy  ....  CO 
"  (green)  in  brandy  .  .  .60 
"  candied  .  .  .  .  .43 
"  distilled  water  .  .  .  .87 
glaces       .         .         .         .        .43 

pulp 15 

"        in  syrup  .         .         .         .         .22 

Pears  in  brandy        .  .         .         .57 

"        candied   .....         38 

"        (candied  pink)     .         .         .         .39 

"        (cooking)        ....         1^ 

"        glaces 3& 

"        juice G* 

"        (in  syrup)  fancy  pink   .         .  1^ 

"        in  syrup 18 

Peels,  candjing  process  .  .  .  .54 
"  candj  ing,  special  quick  process  55 
"  (candied)  lemon  ...  52 
"  (candied)  orange  .  .  ,  .50 
"  (fresh  and  salted)  orange  .  50 
Percentage  scale        ....  53 

Pineapple  bleaching 45 

"  candied    ....         45 

•'  glaces 46. 

"  liquor       ....        84 

"  syrup  extract        .        .         .74 

**  in  syrup   ....        25 

"  in  water  (whole)  .         .         .     1^ 

Plums  candied 42 

Plum  pudding 12& 

Preserving  of  fruits  ....  13 

Prickling  of  candied  fruits   ...      32 

Pj  icklin^;  of  fruits IT 

Quince  in  brandy         .         .         .         .       57 

"  candied 31> 

"  cordial        .         .         •         .        84 

"  crystalized      .         .         .         .40 

"  glaces.         •         ...        40 

juice  ....         68 

••  syrnp 70' 

'*  in  sjrup      ....        19^ 

Raspberry  cordial    .         .         .         .         .82 

"  distilled  water    .         .         .       8T 

"  juice 69 

"  pulp 16 

"  syrup  extract   ...  73 

Raspberries  in  sj  rup     ....      24 
Eed  currant  juice       ....  67 

Red  currimt  syrup  extract    ...      73. 


INDEX— Ffui/s  CordinuiJ. 


vu 


Bed  currants  in  syrup 

.  21 

Rhubarb  in  syrup        .... 

28 

Rhubarb  in  water     .... 

.  16 

Rose  cordial 

86 

Rose  syrup 

.72 

Rose  syrup  (oriental) 

75 

Rose  water 

.  87 

Rum  syrup 

71 

Spirit  fruit 

.  8b 

Strawberries  in  brandy 

61 

Strawberries  candied 

.   44 

Strawberry  cordial      .... 

83 

Strawberries  crystalized 

45 

"            distilled  water 

87 

"            glaces  .... 

45 

"            juice.         .... 

69 

"            pulp          .... 

16 

"            spirit 

88 

"            syrup  extract 

72 

"            syrup  fresh  fruit 

70 

"            in  syrup   .... 

23 

Sugar  foam  waste,  saviug  of  . 

66 

Sugar  with   fruits  from  a  chemical  poii 

t 

of  view 

37 

Sugar  syrup 

52 

Sugar  syrup  clarification 

65 

Sugar  syrup  preparation 

65 

Syrup  of  cognac 

71 

'            extract  formula 

72 

'            fancy   

70 

'            of  fresh  fruit   . 

.   70 

'            fruits            .... 

65 

'            grape        .... 

.    70 

'            keeping  of  stock  . 

67 

*            of  kirschenwasser  puni  h 

.  70 

'            marshmallow 

71 

'            of  orange  flower 

.72 

'            preparation 

65 

'            by  the  extracts 

.   72 

'            of  quince      .... 

70 

•            of  rose      .... 

.    72 

'            of  rose  (oriental)  . 

75 

'            I  f  rum       .... 

.  71 

'      -       of  fresh  strawberries    . 

70 

sugar  and  glucose 

.52 

*            of  vanilla       .... 

76 

'             of  violet  (genuine)    . 

.  71 

'           of  violet  (imitation) 

7<) 

Vanilla  cordial  .         .         •        .         . 

.  86 

Vanilla  infusion 

89 

Va 

nilla  syrup 

.  76 

"NHolet  cordial 
Vi'let  syrnp  (Pennine) 
Violet  syrup  (imitation) 
Water  (a  bumen) 
Water  (distilled  fruit)     . 
Waterm>  Ion  candied 
Wiesbaden  fruits    . 


VEGETABLES. 


.\ction  of  brine  on  bacillus 

Air  enclosed  in  cans  and  jars  . 

Air  space  in  JHrs 

Artichoke  bottom 

Articloke  canning 

Artichokes  in  salt 

Asparngus  canning  . 

Asparagus  cieam 

Asparagus  processing 

Asparagus  tips  .... 

Bacteriology  applied  to  canning 

Blanching  kettlf* 

Blanching  vegetables    . 

Bottles  for  ketchup  . 

Brine  for  peas 

Brine  sweet      .... 

Brus-els  sprouts  canning 

Canning  vegetables  . 

Can  ots  in  butter  . 

Carrot  cannings 

Cauliflower  canning 

Cauliflower  cream 

Ciuliflowers  in  salt 

Celery  canning 

C'clery  cream       .... 

Copper  for  green  vegetables. 

Corn  canning     .... 

Cucumbers  in  palt 

Glass  (processing)     . 

Green  vegetables 

Horseradish  mustiird 

Jars  sealing  .         .         .        . 

Jars,  temperature  of  processing 

•June  peas,  French  style 

Ketchup,  tomato 

Ketile  for  blanching    . 

Lima  beans,  canning 

Muhhrooms  .... 

Mu>hroomg  in  butler 


PAGE 

86 

yi 

.  76 
66 

.  87 
67 

.  18 


96 
.  99 
106 
124 
123 
131 
114 
186 
.  115 
115 
92 
109 
107 
130 
111 
111 
122 
107 
12& 
115 
121 
186 
.  132 
.  1J6 
186 
107 
118 
131 
.  99 
107 
.  137 
103 

.  loa 

126 
129 
109 
113 
119 
.  127 


INDtX—  I'tgeiubt'S  Cofttiiiwd.' 


PAGE 

3 

PAAB 

Mnshroom  eanninp;     .... 

120 

String  beans  in  salt  .... 

130 

Mushroom  raising  .... 

.   119 

Sulphite  in  suit  brine    .... 

132 

Mustard 

1'4 

Sweet  brine 

111 

"            anchovy       . 

.  136 

Temperature  for  processing  glass        99-106 

"            English  prepared   .-  — .- 

.134. 

•Tomatoes  canning        .... 

116 

"            English  process 

.     134 

Tomato  catsup          .... 

129 

«'            fancy  French 

135 

Tomnto  catsup,  special  spices 

129 

'•'            French  prepared        . 

.135^ 

T«,mato  mustard       .... 

137 

*'            French  process 

l:;4 

Tomatoes  in  ^ alt.         .         . 

132 

**            German  prepared  . 

135 

Tomato  sauce 

127 

"            green 

.       37 

Tomatoes  (whole)          .... 

116 

"            horseradish    . 

137 

Turnips,  canning     .... 

115 

"            imperial    . 

136 

Vegetables,  canning     .... 

107 

"            tomato  .... 

137 

Vegetables,  blanching 

107 

natural  green  vegetables     . 

107 

Vtgt-tables,  pacldcjg  in  glass 

106 

Packing  vegetables  in  jars 

.  106 

Vegetables  (ready  prepared)   . 

125 

Peas  (brine) 

111 

Vegetables,  preserved  in  salt 

130 

Peas  canning   .         .         . 

.  110 

"                    "            "     artichokes 

131 

Peas,  French  style 

126 

"             "     cauliflower 

132 

Peas  with  ham  or  bacon 

126 

''                     "             "     cucumbers 

131 

Pea  soup 

.     186 

"            "    string  beans  130 

Pickling    .         .         .         ... 

132 

"                    "            "     tomatoes 

132 

Pickling  vinegar   .... 

.     133 

Vegetable  processing,  general  rule 

113 

Plum  pudding  canning    .         ... 

128 

Vinegar  for  pickling 

133 

Potatoes  (new)  canning 

117 

Prepared  vegetables 

.  125 

"                    carrots 

12(5 

"                    mushrooms   . 

.   127 

SALT  ADD  FRESH  WATER  FISH. 

"                    peas  . 

125 

"                   sorrel   . 

.     125 

Anchovy  mustard          .         . 

136 

"                     spinach 

127 

Crawfish,  whole        .... 

149 

"                    tomato  sauce 

.     327 

Crawfish  soup 

187 

Processing  in  glass 

9'J  11  6 

(Crawfish  (tails)           .... 

149 

Processing  vegetables,  general  rule 

113 

Fish  canning 

138 

Pumpkins  packing 

.     125 

Fish  in  couit  bouillion 

146 

Red  cabbage  (pickling)    .        .         . 

133 

Fish  (fresh  water)          .... 

145 

Salt  brine      .... 

.      96 

Fisii  in  matelote       .... 

146 

Salt  brine  with  sulphite   . 

132 

Herrings 

144 

Sauce  (tomato)       .... 

.     127 

Herrings  in  oil 

144 

Sauerkraut,  cooking  and  canning     . 

191 

Herrings  (Russian)      .... 

145 

Sauerkraut,  its  preparation 

.     191 

Hen ings  in  vinegar 

146 

Sauerkraut,  with  eausiige  and  ham  . 

192 

Lobster 

147 

Sealing  of  jars       .... 

.     103 

Lob.stt-r  soup     .         .         . 

186 

Sealing  <  atsiip  bottles 

130 

Mackerel 

144 

Sorrel  in  butter     .... 

.     127 

Mack(rei  in  oil  .        .         ... 

144 

Sorrel  canning 

123 

Mackerel  in  vinegar      .... 

144 

Spices  for  catsup 

.     1-9 

Mussi  Is      .....         . 

151 

Spinach  in  butter      .... 

i27 

Mussels,  pickling  .... 

151 

Spinach  canning   .... 

.    123 

Oysters        ...... 

150 

Sprouts  (Brusels)  canning 

22 

Oysters,  other  mettiod   . 

.  1£0 

String  beans,  <mnning   . 

.     112 

Oysters,  pickling        .         .         . 

150 

INDEX*'  .Si?f  and  Fresk  Water- Fish  CdnHhwd. 


PAQB 

PAOK 

Pickling  mussels 151  | 

Chicken    in  jelly    .... 

.  176 

Pickling  oysters         ....        15(T 

"        pate 

189 

Salmon 142 

"        (roasted  whole) 

.    176 

Salmon  in  glass  boxes        .        .        .       143 

Clarification  of  meat  jelly  with  blood 

172 

Salmon  in  oil 143 

Clarificati.  n  of  meat  jelly  with  eggs 

173 

Sardines 138 

Duck 

177 

"        cooking  in  dry  steam     .        .  139 

Duck  pat«    ; 

189 

"        frying  in  oil        .         .         ,        139 

Game        .        •        .        ... 

173 

"        in  glass  boxes  .         .         .         .140 

Goose  in  jelly 

.177 

"        processing  in  tins  and  jars        141 

Goose  pate 

189 

"        seasoning  of  the  oil      .         .142 

Goose  roasted 

178 

"         with  tomato  sance   .         .           142 

Hare  pate      .         .         .         . 

188 

Shrimp 148 

Hare  stew,  English  st^le 

175 

Shrimp  soup 187 

Hare  stew.  French  style 

174 

Iltadcheese 

.  190 



Jellies  with  isinglass  .... 

173 

Jellies  of  meat 

.    172 

MILK. 

Ment  canning 

158 

Meat  jelly 

.  172 

Contaminated  milk         ....    157 

Meat  jelly,  clarification  with  blood 

172 

Meat  jelly,  clarification  wi  h  eggs 

.    173 

Milk 152 

Mnck  turtle  soup        .... 

185 

Milk  and  bacteria         ....       152 

Mutton  French  stew 

.  171 

Milk  composition    .....  152 

"        Irish  stew     .... 

171 

Milk  preserving 154 

'•        roast  mutton   . 

.     170 

Milk  sterilizing          ....         154 

"        tongue         .... 

171 

Ptomaines  in  milk 155 

Partridges 

180 

Tetanus  bacteria          ....      157 

Paste,  potted  meats 

190 

Typhoid  bacteria 156 

Pates 

187 

Pate  of  chicken        .... 
"    of  duck 

189 
189 

, 

' '    of  goose 

.  189 

MEiTS,  FOWL,  GAME,  SADCES, 

' '    of  hare 

"    headcheese      .... 

188 
.   190 

SOUPS,  POTTED  HEATS,  POniTRY. 

"     of  pork 

"     of  rabl.it          .... 

188 
.  189 

Beef  braise 160 

"    of  turkey 

189 

"        corned  beef      ....     158 

"    of  veal 

.  187 

•'        honeycomb  tripe                             163 

"     of  venison   .         .        .         •        . 

189 

'•        a  la  mode        ....      161 

Pheasant,  fancy  style 

179 

"        oxtail  soup          ....  184 

Pheasant,  roasted   .... 

.  179 

"        English  roast  beef          .         .       161 

Pork  pate 

188 

"        Sliced  beef  in  glass  jars      .         .168 

"    bacon  sliced  in  glass  jars. 

168 

Steaks I'll 

' '     pork  chops    .... 

.      165 

<■<■        Tongues 162 

"     roast  pork          .... 

165 

"        Tongues  in  glass  j.irs     .                1C2 

"     sliced  ham  in  glass  jars 

.      168 

"         Tongues  f-moked                 .         .  163 

"     tongues      

170 

Brown  stock  for  sauce        .         .         .       181 

Potted  meats         .... 

.     187 

Canning  of  meats        ....       l.'iS 

Potted  meat  paste 

.      190 

■Chicken  consomme        ....  184 

Prepared  salt        .... 

.      168 

"        fancy  style .        .        .         .176 

1  QiiMils 

179 

X                                      INDEX-.lfec 

its,  Fowl, 

Game  ec,  Coniinutd. 

PAGE 

PAGE 

Xtabbit  pate  .        .        .        . 

.      189 

Soups,  cream  of  cauliflower     . 

186 

Babbit  stew 

175 

' 

cream  of  celery 

.    186 

Sauces  

.     180 

' 

mock  turtle   . 

185 

"        becbasiel 

183 

' 

oxtail 

.  184 

"        brown  stock  sauce   . 

.     181 

' 

pea  soup 

185 

"        canning  of   . 

183 

' 

potage  prlntanier 

,    184 

"        cream        .... 

.    183 

' 

processing     . 

187 

.    "        game 

181 

( 

tomato  Roup 

.     186 

■    "        Godard    .... 

.      181 

' 

turtle     .... 

185 

"        Italian          .        .        .         . 

183 

"        vegetable   . 

.    184 

"        pepper     .... 

.      182 

Spices  for  meats 

167 

"        Perigueux  .... 

.  182 

Squabs   

.    180 

"        piquante 

.       182 

Turkey  pate        .         .         . 

.       189 

.  183 

Turkey  roatted 

.    178 

"        tomato  sauce  . 

.      127 

Turtle  sauce      .... 

182 

"        turtle 

182 

Turtle  soup 

.    185 

'•        white        .... 

.     183 

Turkey  stewed   .... 

.       178 

"        white  stock  for  sauce    . 

183 

Veal,   cutltts 

.  164 

Sausages  Lorraine 

.     165 

Veal  pate 

187 

"        Lyon  .... 

166 

Veal,  roast              .         .         .         . 

.    164 

*'        Salami  .... 

.     16G 

Venison  pate          .         .         .         . 

.     189 

JSliced  meat  in  glass  jars   . 

168 

Venison  steak   .... 

173 

Soups    

.    181 

White  stock  for  sauce   . 

.    183 

"        bisque  of  crawfish 

187 
.     187 

"        bisque  of  lobster 

"        bisque  of  shrimp 

187 

BEER, 

**        consomme 

.     184 

"        cream  of  asparagus 

186 

Preserving  of  beer     . 

192 

"        consomme  of  chicken 

.   184 

Sealing  and  pasteurizatiou    . 

.     19a 

The  Sprague  Canning  Mac  i!im:r\    Company,  Chicago,  III. 


THE    MERKELL-Sv^U'l.E    RUTARY    CORN    SILKER. 


We  make  a  specialty  of  Corn  Canning  Machinery  and  Capping  Machinery,  a^nil 
no  Corn  Canning  Plant  is  complete  without  machines  of  our  make. 

SEND    FOR    CATALOGUE. 


The  Sprague  Canning  Machinery  Company,  Chicago,  III. 


THE    BURNHAM    CORN    COOKER    AND    FILLER. 


We  also  manufacture  the  well  known  Merrell-Soule  line 
and  the  Conant  line  of  Corn  Cooker-Fillers.  The  Stickney 
Corn  Mixers  and  the  Merrell-Soule  Double  Corn  Mixers. 

We  equip  Corn  Canning  Plants  complete  Whth  everything 
needed  for  their  operation. 

Send  for  Catalogues  of  our  celebrated  Hawkin's  Capping 
Machine  which  is  the  great  connecting  link  in  modern  auto- 
matic canning  plants. 


The  Sprague  Canning  Machinery  Company,  Chicago,  III. 


THE    STEVENS    TOW  ER     lOMATO    Fll.Ltk. 


THE   CYCLONE   rri,r   MACHINE. 


We  equip  Tomato  and  Fruit  Canning  Plants  complete^ 
Send  for  Catalogue  of  our  Continuous  Automatic  Tomato- 
Canning  Machinery. 

SEND    FOR   CATALOGUES. 


The  Sprague  Canninc;  Machinery  Company,  Chicago,  III. 


We  manufacture  a  full  line  of  Pressure  Process  Kettles'arid 
Crates,  Square  Steam  Chests  and  Open  Kettles. 


SEND    FOR    CATALOGUES. 


The  Sprague  Canning  Machinery  Company,  Chicago,  III* 


COPPER   JACKET   KETTLES   (ALL   SIZES). 


ROl'ARY    PEACH    PARER. 


EUREKA    POWER   APPLE  PARER. 


We  handle  a  full  line  of  all  Copper  Utensils  for  preserves 
— Aluminum  Jacket  Kettles,  Hydrometers,  etc. 

Also  Evaporator's  Machinery  and  Supplies  of  all  kinds — 
Parers,  Slicers,  Bleachers,  etc. 


SEND    FOR   CATALOGUES. 


The  Sprague  Canning  MACHiNtitv  Company,  Chicago,  III 


AIR    PUMPS. 
(all  sizes.) 


OAeOLlNEPlPE 

AlRPlPl 


GASOLINR    AND    ATR    TANKS. 
(Alsir  SRtS.) 


SPECIAL  DOUBLE   MOUTH   GAS   FIRE   POT. 


We  furnish  Heating  Systems  complete — (Gas,  Gasoline  or 
Kerosene) — Gas  Machines,  Tanks,  Pumps,  Fire  Pots  and 
^yrners, 


The  Sprague  Canning  Machinery  Company,  Chicago,  III 


FLOOR   TRUCKS. 

(    ALL   SIZES.) 


We  manufacture  Power  Cranes  and   Power  Hoists,  also  a 
special  Bug^gy  Truck  for  handling  Crates. 


SEND    FOR    CATALOGUES. 


The  Sprague  Canning  Machinery  Company,  Chicago,  III. 


Sundries  for  Canners  and  Preservers. 

—  — — jf — 

If  it  is  used  in  the  work  of  Canning  or  Pre- 
serving we  handle  it. 


SEND    FOR   CATALOGUES, 


THIS  BOOK  IS  DUE  ON  THE  LAST  DATE 
STAMPED  BELOW 


AN  INITIAL  FINE  OF  25  CENTS 

WILL  BE  ASSESSED  FOR  FAILURE  TO  RETURN 
THIS  BOOK  ON  THE  DATE  DUE.  THE  PENALTY 
WILL  INCREASE  TO  SO  CENTS  ON  THE  FOURTH 
DAY  AND  TO  $I.OO  ON  THE  SEVENTH  DAY 
OVERDUE. 


JM^^22Jim 


^^^  s  mi 


Jl^I^i     O    1943 


M 


SEP    4    1645 


Tffrr.v^9R 


I.OCT    21987 


inniiiBcjUN  2  21987 


LD  21-20m-5, '39  (9269s) 


iO  03816 


GENERAL  LIBRARY -U.C.  BERKELEY 

I 


THE  UNIVERSITY  OF  CALIFORNIA  LIBRARY 


